Food and Beverages
At KSL we have extensive experience in measuring the antioxidant capacity of many different types of food and beverages including; fruits and vegetables, fruit smoothies, chocolate, tea and wine. Using one or more of our battery of ABEL® antioxidant tests, relative antioxidant capacity scores (ABEL-RAC™) can be expressed per mg or ml of the sample tested. Samples can also be given equivalent scores based specific standards such as ascorbic acid (vitamin C) or resveratrol.
If you would like to do it yourself then consider the hire of a luminometer (if you don’t already have one) and a ABEL® antioxidant test kit for your trials.
Alternatively, just send your sample(s) to our laboratory in Plymouth and let us do the testing for you.
Please contact us for further information.
Food
Use ABEL® antioxidant tests and ABEL- RAC™ scores to:
- Quantify antioxidant/pro-oxidant activity of foods using a range of free radical challenges
- Compare crops produced under different growing conditions and by different agricultural processes such as organic and non-organic
- Compare the antioxidant capacity of the different parts of crops (i.e skin vs flesh, root vs leaf)
- Monitor the effects of food preparation and cooking on the antioxidant capacity
- Monitor batch to batch uniformity, the effects of manufacturing process and recipe formulation on processed foods
- Monitor the effects of storage conditions and shelf life on antioxidant capacity of foods
Wine
Use ABEL® antioxidant tests and ABEL-RAC™ scores to:
- Compare wines of different vintages
- Compare wines from different producers
- Compare wines from different growing regions
- Compare wines produced by different agricultural processes such organic and biodymanic wines
- Monitor the effects of manufacturing process
- Monitor the shelf life of wine antioxidant capacity
