Optimization and Standardization of the Oxygen Radical Absorbance Capacity (ORAC) Assay

Authors

Richard Low, Brigham Young University
Dr. Tory Parker, Brigham Young University

Keywords

ORAC, Oxygen Radical Absorbance Capacity, flourescein

College

Life Sciences

Department

Nutrition, Dietetics, and Food Science

Abstract

Antioxidants, when consumed, have the ability to neutralize free radicals, suggesting their presence may protect human physiology from destructive oxidative processes1. Several assays have been developed that quantify the antioxidant capacity of compounds, and one assay that is commonly utilized by researchers and industry is the Oxygen Radical Absorbance Capacity (ORAC) assay2. Despite its popularity, significant differences in reported ORAC values occur between laboratories, leading to difficulties in comparing research. Dr. Parker and his lab conducted a series of tests to attempt to standardize and optimize the ORAC assay.

Recommended Citation

Low, Richard and Parker, Dr. Tory (2014) "Optimization and Standardization of the Oxygen Radical Absorbance Capacity (ORAC) Assay," Journal of Undergraduate Research: Vol. 2014: Iss. 1, Article 856.
Available at: https://scholarsarchive.byu.edu/jur/vol2014/iss1/856