A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey
dc.contributor.author | Bolanos de la Torre, Angelica A. S. | * |
dc.contributor.author | Henderson, Terence | * |
dc.contributor.author | Nigam, Poonam S. | * |
dc.contributor.author | Owusu-Apenten, Richard K. | * |
dc.date.accessioned | 2018-09-24T12:36:58Z | |
dc.date.available | 2018-09-24T12:36:58Z | |
dc.date.issued | 2014-11-07 | |
dc.identifier.citation | Bolanos, de la Torre AA, T. Henderson, P. S. Nigam, and R. K. Owusu-Apenten. "A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey." Food chemistry 174 (2015): 119. | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/10034/621421 | |
dc.description.abstract | The ferric reducing antioxidant power (FRAP) assay was recently adapted to a microplate format. However, microplate-based FRAP (mFRAP) assays are affected by sample volume and composition. This work describes a calibration process for mFRAP assays which yields data free of volume effects. From the results, the molar absorptivity (ε) for the mFRAP assay was 141,698 M−1 cm−1 for gallic acid, 49,328 M−1 cm−1 for ascorbic acid, and 21,606 M−1 cm−1 for ammonium ferrous sulphate. The significance of ε (M−1 cm−1) is discussed in relation to mFRAP assay sensitivity, minimum detectable concentration, and the dimensionless FRAP-value. Gallic acid showed 6.6 mol of Fe2+ equivalents compared to 2.3 mol of Fe+2 equivalents for ascorbic acid. Application of the mFRAP assay to Manuka honey samples (rated 5+, 10+, 15+, and 18+ Unique Manuka Factor; UMF) showed that FRAP values (0.54–0.76 mmol Fe2+ per 100 g honey) were strongly correlated with UMF ratings (R2 = 0.977) and total phenols content (R2 = 0.982)whilst the UMF rating was correlated with the total phenols (R2 = 0.999). In conclusion, mFRAP assay results were successfully standardised to yield data corresponding to 1-cm spectrophotometer which is useful for quality assurance purposes. The antioxidant capacity of Manuka honey was found to be directly related to the UMF rating | |
dc.language.iso | en | en |
dc.publisher | Elsevier | en_US |
dc.relation.url | https://doi.org/10.1016/j.foodchem.2014.11.009 | en_US |
dc.relation.url | https://www.ncbi.nlm.nih.gov/pubmed/25529660 | en_US |
dc.relation.url | https://www.sciencedirect.com/science/article/pii/S0308814614017348 | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | en_US |
dc.subject | antioxidant capacity | en_US |
dc.subject | microplate assay | en_US |
dc.subject | Ferric reducing antioxidant power FRAP | en_US |
dc.subject | Manuka honey | en_US |
dc.title | A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey | en_US |
dc.type | Article | en_US |
dc.contributor.department | Ulster University | |
dc.identifier.journal | Food Chemistry | en_US |
dc.date.accepted | 2014-11-01 | |
or.grant.openaccess | Yes | en_US |
rioxxterms.funder | unfunded | en_US |
rioxxterms.identifier.project | unfunded | en_US |
rioxxterms.version | AM | en_US |
rioxxterms.licenseref.startdate | 2018-09-24 |