TY - JOUR
T1 - An universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey
AU - Bolanos de la Torre, Amparo Angelica S.
AU - Henderson, Terence
AU - Singh Nigam, Poonam
AU - Owusu-Apenten, Richard K.
PY - 2015/5/1
Y1 - 2015/5/1
N2 - 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 mFRAP assay was 141698 M-1 cm-1 for gallic acid, 49328 M-1cm-1 for ascorbic acid, and 21606 M-1cm-1 for ammonium ferrous sulphate. The significance of ε (M-1cm-1) is discussed in relation to mFRAP assay sensitivity, minimum detectable concentration, and the dimensionless FRAP-value. Gallic acid showed 6.6 moles of Fe2+ equivalents compared to 2.3 moles 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 100g 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 standardized 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 (199 words)
AB - 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 mFRAP assay was 141698 M-1 cm-1 for gallic acid, 49328 M-1cm-1 for ascorbic acid, and 21606 M-1cm-1 for ammonium ferrous sulphate. The significance of ε (M-1cm-1) is discussed in relation to mFRAP assay sensitivity, minimum detectable concentration, and the dimensionless FRAP-value. Gallic acid showed 6.6 moles of Fe2+ equivalents compared to 2.3 moles 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 100g 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 standardized 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 (199 words)
KW - Antioxidant capacity
KW - Microplate assay
KW - Ferric reducing antioxidant power
KW - FRAP
KW - Manuka honey
UR - https://pure.ulster.ac.uk/en/publications/a-universally-calibrated-microplate-ferric-reducing-antioxidant-p-3
U2 - 10.1016/j.foodchem.2014.11.009
DO - 10.1016/j.foodchem.2014.11.009
M3 - Article
VL - 174
SP - 119
EP - 123
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -
