Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties

Investigation of Chemical Constituents and Antioxidant Activity of Biologically Active Plant-Derived Natural Products

The aim of this publication is to present rapid screening methods (visual/colorimetric) that will enable quick identification of the presence of biologically active compounds in aqueous solutions. For this reason, 26 plant extracts obtained by ultrasound-assisted extraction were analysed for the content of these compounds. Higher plants, used as a raw material for extraction, are common in Europe and are easily available. The article proposes a comparison of various protocols for the identification of various compounds, e.g., phenolic compounds (phenols, tannins, anthocyanins, coumarins, flavones, flavonoids), vitamin C, quinones, quinines, resins, glycosides, sugars. Initial characterisation of the composition of plant extracts using fast and inexpensive methods allows you to avoid the use of time-consuming analyses with the use of advanced research equipment. In addition, the antioxidant activity of plant extracts using spectrophotometric methods (DPPH, ABTS, FRAP assay) and quantitative analysis of plant hormones such as abscisic acid, benzoic acid, gibberellic acid, indole acetic acid, jasmonic acid, salicylic acid, zeatin, zeatin riboside, and isipentenyl adenine was performed. The obtained results prove that the applied visual methods show different sensitivity in detecting the sought chemical compounds. Therefore, it is necessary to confirm the presence or absence of bioactive substances and their concentration using modern analytical methods.

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.

Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage

The effect of alginate edible coating and the addition of two levels of basil (Ocimum spp) on polyphenols, DPPH and ABTS activities, meat characteristics (lipid oxidation, pH, weight loss, texture, and color) during storage and on consumer acceptability were evaluated. Four treatments were developed: CON (control-without coating), AEC (with alginate edible coating), B01 (with alginate edible coating + 1% of basil extract) and B02 (with alginate edible coating + 2% of basil extract). The addition of basil increased the polyphenols and antioxidant activity of meat and reduced the lipid oxidation. The pH values were not altered by the addition of basil and ageing time. The meat with coating was darker, more red and yellow. The inclusion of basil extract in the alginate-based edible coating improved meat acceptability. Thus, edible coatings with natural sources of antioxidants improve meat stability during storage and can be used in the food industry.

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p < 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p < 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had a desirable consequence on antioxidant activity and color of emulsified sausages; therefore, it can be used as a multifunctional additive in emulsified pork sausages.

Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity

Total phenolic compounds (TPC) and the chlorogenic acids content of potato by-product extracts of two hydro alcoholic solvents (methanol, ethanol) and two extraction methods (maceration and heating-assisted extraction) were studied. The content of TPC in the extracts was determined spectrometrically according to the Folin–Ciocalteu procedure and calculated as chlorogenic acid equivalents. Soluble phenolic acids, especially the chlorogenic acids, were performed by HPLC. The antioxidant activity of potato by-product extracts was determined by using the total oxygen radical absorbance capacity (ORAC) method. The highest content of TPC was found in raw and lyophilized red waters when using ethanol as a solvent around 57 mg/g fresh weight. Heating-assisted extraction enhances this quantitative increasing. At the given operating conditions, unpeeled potato samples exhibit a higher TPC than peeled ones, showing that TPC are accumulated in skin tissue. The greatest amount of chlorogenic acid (Caffeoyl-Quinic Acids, 3, 4, 5 CQA), mainly the 5-CQA (870 ± 39.66 µg/g WM for wet matter versus DM dry matter), was obtained in the pellets and lyophilized fresh peels (skin vs. flesh). In addition, the greatest amounts of chlorogenic acids were found when potato peels were extracted with methanol. Heating-assisted extraction improved the chlorogenic acid concentration of the potato peel extracts. The total ORAC amounts recorded in the different potato fractions varied between 1500 and 1650 µM TE/g. They were higher than those of some fruits, vegetables, nuts, cereals, and sweet potato cultivar. The good correlation coefficient found between TPC, chlorogenic acids determination, and the ORAC capacity indicates that the TPC can be used as a good indicator of the antioxidant capacity of potato by-products.

Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches

Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle. Any alteration in pH drop can influence both muscle structure and enzymatic activity related to oxygen consumption and the redox state of myoglobin. This review focuses on both fundamental and applied approaches to under-stand the effects of pH on biochemical changes, oxygen diffusion, and its impact on meat color. Recent updates utilizing high-throughput “omics” approaches to elucidate the biochemical changes associated with high-pH meat are also dis-cussed. The fundamental aspects affecting fresh meat color are complex and highly interrelated with factors ranging from live animal production to preharvest environmental issues, muscle to meat conversion, and numerous facets along the merchandising chain of marketing meat to consumers.

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger

Effects of ginger powder were evaluated on fatty acid (FA) profile, lipid peroxidation (TBARS) and antioxidant capacity (ABTS, DPPH and FRAP) of rabbit burgers. Burgers were manufactured as control samples (only meat) and two additions of ginger powder (1% and 2%) and stored raw at 4°C for 7days. At day 1, 4 and 7 of storage burgers were analysed both as raw and cooked. Ginger powder affected all the tested parameters; both PUFAω3 and PUFAω6 were incremented in raw and cooked samples leading to decreased atherogenicity and thrombogenicity indexes and increased hypo/hypercholesterolemic index and peroxidability index. Lipid peroxidation values of raw and cooked burgers added with ginger were lower than control burgers, at the same time, ABTS, DPPH and FRAP values were incremented by the addition of ginger powder. The results obtained demonstrate the antioxidant capacity of ginger powder as rabbit meat products additive and highlight the capacity of this spice to maintain its characteristics after burgers' cooking.

Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger)

Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity).

Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits

In this study, Mint (Mentha Spicata L.) was used as a source of natural antioxidant in the preparation of biscuits with optimized levels of different forms of mint (powder, extract and pure menthol). The biscuits were stored for five months packed in unit pouches of metalized polyester/poly laminated pouch at room temperature and tested periodically for sensory parameters. The stability of biscuit lipids were studied by determining free fatty acid, peroxide value, thiobarbituric acid value and total antioxidant capacity. In sensory evaluation, pure menthol (MNT-M) scored higher (p< 0.05) panel score than mint powder (MNT-P) and mint extract (MNT-E) biscuits. The antioxidative activity of mint biscuits was compared with that of biscuit incorporated with Butylated hydroxyl anisole (BHA) initially as well as at the end of five months. The results indicated that mint powder had shown good antioxidant property as natural antioxidant along with other chemical parameters in biscuits, which were quite comparable with BHA biscuits.

Antioxidant potential of phenolic extracts of Mimusops elengi

OBJECTIVE

To evaluate the antioxidant potential of the phenolic extracts of Mimusops elengi (M. elengi) L. (Sapotaceae).

METHODS

The extract of stem bark and seeds of M. elengi were prepared in methanol and acetone:water (7:3). The acetone: water was further partitioned with ethyl acetate and n-butanol. Antioxidant activity of the extracts and partitioned fractions of M. elengi was evaluated in terms of radical scavenging potential (DPPH), inhibition of lipid peroxidation [ferric thiocyanate (FTC)], and total antioxidant activity (phosphomolybdate method). Total phenolics content were calculated using Folin-Ciocalteu reagent.

RESULTS

The stem bark extract partitioned with ethyl acetate exhibited highest amount of total phenols (98.0 mg GAE/g dry weight), among all other extracts, with 92.0% DPPH radical scavenging activity at concentration of 0.5 mg/mL, while methanol extract (stem bark) had maximum inhibition of lipid peroxidation (62.0%) and total antioxidant activity (771.0 mg/g GAE/g). A positive correlation occurred between total phenols and radical scavenging activity (R (2) = 0.922 9) and total antioxidant activity (R (2) = 0.945 1).

CONCLUSIONS

Our study suggested that antioxidant activity of stembark extract of M. elengi is due the presence of phenolic compounds. Furthermore, the bark extract is a valuable source of natural antioxidants.

Abrus precatorius Leaves: Antioxidant Activity in Food and Biological Systems, pH, and Temperature Stability

Natural antioxidants present in foods and other biological materials have attracted considerable interest because of their presumed safety and potential nutritional and therapeutic effects. Antioxidant constituents of plant materials act as radical scavengers and convert the radicals to less reactive species. Abrus precatorius (AP) was analyzed for its proximate and phytochemical composition. The leaves were extracted with methanol (ME) and analyzed for antioxidant activity by radical scavenging method, reducing power, ferric reducing capacity, and in vitro inhibition of Fenton's reagent-induced oxidation in oil emulsion and microsomes. In addition, the effect of temperature (100°C, 15, and 30 min) and pH (4.5, 7, and 9) C on the antioxidant activity of ME was investigated. The leaves were rich in total polyphenols, flavonoids, β-carotene, glutathione, α-tocopherol, and ascorbic acid. The ME exhibited varying degree of antioxidant activity in a dose-dependent manner. The AP exhibited more inhibition of oxidation in microsomes (73%) than compared to oil emulsion (21%). Heat treatment resulted in an increase of radical scavenging activity of extract (28% to 43%). At pH 4.5 the extract exhibited more antioxidant activity and stability compared to pH 7 and 9. Data indicates that potential exists for the utilization of Abrus precatorius as a natural antioxidant.

A comparative study of the antioxidant, antimicrobial, cytotoxic and thrombolytic potential of the fruits and leaves of Spondias dulcis

OBJECTIVE

To investigate the antioxidant, antimicrobial, cytotoxic and thrombolytic property of the fruits and leaves of Spondias dulcis (S. dulcis).

METHODS

Methanolic extracts of fruits and leaves of S. dulcis were partitioned with chloroform and dichloromethane. The antioxidant potential of the crude extract and partitioned fractions were evaluated in terms of total phenolic content, total flavonoid content, DPPH radical scavenging potential, reducing potential and total antioxidant capacity by specific standard procedures. The antimicrobial activity was evaluated using disc diffusion method. The cytotoxicity was evaluated by using brine shrimp lethality bioassay and compared with vincristine sulfate. The thrombolytic activity was compared with streptokinase.

RESULTS

The methanolic fruit extract exhibited the highest phenolic content, flavonoid content and antioxidant capacity, among the other extracts, with the highest DPPH radical scavenging activity at a concentration of 10 µg/mL (IC50: 1.91 µg/mL) and maximum reducing power at a concentration of 100 µg/mL (EC50: 3.58 µg/mL). Though all extract showed moderate antimicrobial activity against the bacterial strains, weak or no activity against fungus. The range of LC50 value of all extracts was 1.335-14.057 µg/mL which was far lower than the cut off index for cytotoxicity. All extracts exhibited statistically significant (P<0.001) thrombolytic activity.

CONCLUSIONS

Our study suggested that S. dulcis exhibits antimicrobial activities against a wide variety of strains while it possesses significant antioxidant, cytotoxic and thrombolytic activity.

Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was most effective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GM added sausages alone (p<0.05). The color values of all treatments were significantly affected by adding GM (either alone or with AC). Additionally, the total color difference (ΔE) and hue angle (H°) values of treatments added with GM were higher than those of the control as the amount of GM increased (p<0.05). However, there were no significant differences in the pH values between the control and all treatments during the storage period (p>0.05). Our results showed possible applications of antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.

The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated 180℃ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower L* values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

In this study, we assessed the antioxidant efficacy and nutritional value of 10 leafy edible plants and evaluated their potential as natural antioxidants for meat preservation. We measured total phenolic content, 2,2-diphenyl-1-picryl-hydrazil (DPPH) radical scavenging activity, and vitamin C, chlorophyll, and carotenoid contents of 70% ethanol and water extracts of the edible plants. Based on these results, we investigated the effects of butterbur and broccoli extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. Thiobarbituric acid reactive substance (TBARS) values and color parameters were tested periodically during 12 days of refrigerated storage. TBARS levels were significantly lower (p≤0.05) in the samples containing plant extracts or BHT than the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p≤0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.

Antimicrobial and Antioxidant Activities of Carboxymethyl Cellulose Edible Films Incorporated with Rosemary Extracts on Fresh Beef during Refrigerated Storage

The effect of carboxymethyl cellulose (CMC) edible films containing rosemary extracts for shelf-life extension of beef was evaluated over 12-days storage at refrigerated temperature (4 °C). The beef samples were analyzed periodically for microbiological (total plate count), chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS) and total volatile basic nitrogen (TVB-N). The results indicated that filming treatments retarded the decay of beef compared to control group (P < 0.05). And films incorporated with rosemary extracts mostly efficiently inhibited the growth of total plate counts (P < 0.05), also predominantly reduced chemical spoilage, reflected in pH, a*-value, TBARS value and TVB-N (P < 0.05). The results of this study suggested that the antimicrobial and antioxidant activities of rosemary extracts were expressed in a CMC based edible film, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I. Control (meat +2% salt), II.BHT (meat +2% salt +0.1% BHT), III. CLE (meat +2% salt +2% curry leaves extract) and IV. FLE (meat +2% salt +2% fenugreek leaves extract) were compared for lipid oxidation during eight days refrigerated storage. The average phenolic content was 59.2 and 52.8 mg/g gallic acid equivalent in CLE and FLE respectively. Free radical scavenging activity was 61.4 and 64.2% in CLE and FLE, respectively. CLE had significantly (P < 0.05) higher reducing activity (2.4) as compared to FLE (2.2). Observation on lipid oxidation showed a significant (p < 0.05) higher TBARS values in control patties than other patties containing BHT, CLE and FLE. Overall percent increase during storage period was highest in control followed by BHT, CLE and FLE. Both synthetic antioxidants and natural extracts significantly (p < 0.05) decreased the TBARS values. The average percent decrease in TBARS values during storage was 18, 25.5 and 27.5 in BHT, CLE and FLE treatments, respectively. Therefore, it was concluded that water extracts obtained from curry leaves and fenugreek leaves could be explored as natural antioxidants in poultry meat and meat products.

Sequential injection analysis with electrochemical detection as a tool for economic and rapid evaluation of total antioxidant capacity

This work presents a new flow-based coupled electrochemical technique for evaluation of "total antioxidant capacity (TAC)". A sequential injection (SI) with amperometric detection was applied to the TAC analysis of commercial instant ginger infusion beverages using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. Besides having chromogenic properties, the ABTS reagent behaves as an electroactive species at the glassy carbon electrode in phosphate buffer pH 7.0, the decrease of the cathodic current signal of the ABTS(+) radical after reaction with antioxidants can be monitored. The SI system, furnished with an in-house electrochemical detection cell (ECD), was optimized with respect to the applied potential, sample and reagent volume, and flow rate to the detector. Gallic acid was used as the standard antioxidant and the capacity was reported as gallic acid equivalent (GAE) unit. TAC measurements of ginger infusions at the optimum condition were performed using the proposed technique and also with the classical batch spectrophotometric ABTS assay. TAC values obtained from our method and the standard method are in good agreement (r(2)=0.956). The SI-amperometric technique provided satisfactory precision (4.11% RSD) with rapid sample throughput (40 samples h(-1)). Also using this method, the consumption of the expensive ABTS reagent was greatly reduced.