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D. Lettieri-Barbato, D. Villano, B. Beheydt, F. Guadagni, I. Trogh and M. Serafini, “Effect of Ingestion of Dark Chocolates with Similar Lipid Composition and Different Cocoa Content on Antioxidant and Lipid Status in Heal thy Humans,” Food Chemistry, Vol. 132, No. 3, 2012, pp. 1305-1310. doi:10.1016/j.foodchem.2011.11.109

has been cited by the following article:

• TITLE: Antioxidant Capacity in Vanilla Extracts Obtained by Applying Focused Microwaves

  AUTHORS: Adalith Rojas-López, María P. Cañizares-Macías

  KEYWORDS: Focused Microwaves; Vanilla; Antioxidant Capacity; ORAC Method; Flow Injection; Folin-Ciocalteau

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.8A, August 15, 2013

  ABSTRACT: ORAC method and a continuous flow injection method based on Folin-Ciocalteau reaction (FI-FC) were used for determining the antioxidant activity in extracts obtained by using focused microwaves. Analysis of the antioxidant capacity (AC) of the main compounds of vanilla (vanillin, p-hydroxybenzaldehyde, p-hydroxybenzoic acid and vanillic acid) was also carried out. Vanilla extracts obtained by using focused microwaves had a higher AC (between 72% and 117%) than the obtained by conventional methods. Vanillin had a linear correlation with the antioxidant capacity of the extracts and it is the most influential compound in the antioxidant power. The AC calculated by the ORAC method and the FI-FC method had a ratio 2:1 because of different kinetics and reaction mechanisms of the antioxidants with the reagents, so it is necessary more than one method to establish the antioxidant power in food. On base on the results of the present study microwaves energy can be used to obtain vanilla extracts to improve the AC of them.