Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach
Open accessAbstract
Abstract The antioxidant activity of natural and synthetic compounds was evaluated using five in vitro methods: ferric reducing/antioxidant power (FRAP), 2,2‐diphenyl‐1‐picrylhydradzyl (DPPH), oxygen radical absorption capacity (ORAC), oxidation of an aqueous dispersion of linoleic acid accelerated by azo‐initiators (LAOX), and oxidation of a meat homogenate submitted to a thermal treatment (TBARS). All results were expressed as Trolox equivalents. The application of multivariate statistical techniques suggested that the phenolic compounds (caffeic acid, carnosic acid, genistein and resveratrol), beyond their high antioxidant activity measured by the DPPH, FRAP and TBARS methods, showed the highest ability to react with the radicals in the ORAC methodology, compared to the other compounds evaluated in this study (ascorbic acid, erythorbate, tocopherol, BHT, Trolox, tryptophan, citric acid, EDTA, glutathione, lecithin, methionine and tyrosine). This property was significantly correlated with the number of phenolic rings and catecholic structure present in the molecule. Based on a multivariate analysis, it is possible to select compounds from different clusters and explore their antioxidant activity interactions in food products.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
B. braunii accumulates high amounts of BHT, which is used as a food additive or as an antioxidant source in other products.
“Microalga B. braunii accumulates high amounts of BHT. It is used as a food additive or as an antioxidant source in other products (Capitani et al., 2009).”
From Microalgae Metabolites: A Rich Source for Food and Medicine (2019) · cites this paper as Capitani et al., 2009
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Use of a Free Radical Method to Evaluate Antioxidant Activity
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)80008-5 · Cited by 25,994 · see citing works
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Benzie, I. F. F., & Strain, J. (1996) · Analytical Biochemistry · doi:10.1006/abio.1996.0292 · Cited by 23,027 · see citing works
Free Radicals in Biology and Medicine
Halliwell, B., & Gutteridge, J. M. C. (2015) · doi:10.1093/acprof:oso/9780198717478.001.0001 · Cited by 8,990 · see citing works
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162 · see citing works
Ou, B., Hampsch‐Woodill, M., & Prior, R. L. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010586o · Cited by 2,936 · see citing works
Pulido, R., Bravo, L., & Saura-Calixto, F. D. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9913458 · Cited by 2,117 · see citing works
Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., & Prior, R. L. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049696w · Cited by 1,738 · see citing works
Ou, B., Huang, D., Hampsch‐Woodill, M., Flanagan, J. A., & Deemer, E. K. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0116606 · Cited by 1,307 · see citing works
Applied Multivariate Statistical Analysis
Dunn, C. L., Johnson, R. A., & Wichern, D. W. (1989) · Technometrics · doi:10.2307/1268834 · Cited by 1,108 · see citing works
[53] Lipoxygenase from soybeans
Axelrod, B., Cheesbrough, T. M., & Laakso, S. (1981) · Methods in enzymology on CD-ROM/Methods in enzymology · doi:10.1016/0076-6879(81)71055-3 · Cited by 966 · see citing works
Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B. M., & Kader, A. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020136b · Cited by 881 · see citing works
Pérez‐Jiménez, J., Arranz, S., Tabernero, M., Diaz-Rubio, M. E., Serrano, J. C. E., Goñi, I., & Saura-Calixto, F. D. (2007) · Food Research International · doi:10.1016/j.foodres.2007.12.004 · Cited by 716 · see citing works
Laguerre, M., Lecomte, J., & Villeneuve, P. (2007) · Progress in Lipid Research · doi:10.1016/j.plipres.2007.05.002 · Cited by 706 · see citing works
Frankel, E. N. (2005) · Woodhead Publishing Limited eBooks · doi:10.1533/9780857097927 · Cited by 668 · see citing works
Foti, M. C., Daquino, C., & Geraci, C. (2004) · The Journal of Organic Chemistry · doi:10.1021/jo035758q · Cited by 599 · see citing works
Iacopini, P., Baldi, M., Storchi, P., & Sebastiani, L. (2008) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.03.011 · Cited by 509 · see citing works
Comparative antioxidant capacities of phenolic compounds measured by various tests
Tabart, J., Kevers, C., Pincemail, J., Defraigne, J.-O., & Dommès, J. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.08.013 · Cited by 496 · see citing works
Williams, G. M., Iatropoulos, M. J., & Whysner, J. A. (1999) · Food and Chemical Toxicology · doi:10.1016/s0278-6915(99)00085-x · Cited by 385 · see citing works
Sebranek, J. G., Sewalt, V. J. H., Robbins, K. L., & Houser, T. A. (2004) · Meat Science · doi:10.1016/j.meatsci.2004.07.010 · Cited by 355 · see citing works
Bravo, L., Goya, L., & Lecumberri, E. (2006) · Food Research International · doi:10.1016/j.foodres.2006.10.016 · Cited by 324 · see citing works
Liu, D., Shi, J., Ibarra, A. C., Kakuda, Y., & Xue, S. J. (2007) · LWT · doi:10.1016/j.lwt.2007.08.001 · Cited by 291 · see citing works
Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties
Peña‐Ramos, E. A., & Xiong, Y. L. (2003) · Meat Science · doi:10.1016/s0309-1740(02)00187-0 · Cited by 258 · see citing works
Antioxidant capacities of individual and combined phenolics in a model system
Heo, H. J., Kim, Y. J., Chung, D., & Kim, D. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.11.002 · Cited by 202 · see citing works
Use of Reference Compounds in Antioxidant Activity Assessment
Nenadis, N., Lazaridou, O., & Tsimidou, M. Z. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070473q · Cited by 160 · see citing works
Sun, B., & Fukuhara, M. (1997) · Toxicology · doi:10.1016/s0300-483x(97)00078-4 · Cited by 137 · see citing works
Sousa, W. R., da Rocha, C., Cardoso, C. L., Silva, D. H. S., & Zanoni, M. V. B. (2004) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2003.09.013 · Cited by 137 · see citing works
New Method To Determine Antioxidant Activity of Polyphenols
Chaillou, L. L., & Nazareno, M. A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061729f · Cited by 129 · see citing works
Serrano, J. C. E., Goñi, I., & Saura-Calixto, F. D. (2006) · Food Research International · doi:10.1016/j.foodres.2006.07.010 · Cited by 128 · see citing works
Food Chemistry: A Laboratory Manual
Miller, D. D. (1998) · Medical Entomology and Zoology · Cited by 106 · see citing works
Alamed, J., McClements, D. J., & Decker, E. A. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.01.041 · Cited by 100 · see citing works
Holland, J. K., Kemsley, E. K., & Wilson, R. H. (1998) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199802)76:2 · Cited by 83 · see citing works
Suh, H.-J., Chung, M.-S., Cho, Y.-H., Kim, J.-W., Kim, D.-H., Han, K., & Kim, C.-J. (2005) · Food Additives & Contaminants · doi:10.1080/02652030500195288 · Cited by 62 · see citing works
de Castro, I. A., Rogero, M. M., Junqueira, R. M., & Carrapeiro, M. M. (2006) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480600656199 · Cited by 53 · see citing works
Osborn-Barnes, H. T., & Akoh, C. C. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf026212s · Cited by 35 · see citing works
Turan, B., Gülşen, A., Makris, D. P., & Kefalas, P. (2007) · Food Research International · doi:10.1016/j.foodres.2007.01.017 · Cited by 16 · see citing works
Flagged first, then by citations
Research works printed but not linked: 4
- © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.ejlst.com 14389312, 2009, 11, . See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed the applicable Creative Commons License · DOI
- C. Sánchez-Moreno, J. A. Larrauri, F. Saura-Calixto: A pro- cedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric. 1998, 76, 270-276.
- B. Axelrod, T. M. Cheesbrought, S. Laakso: Lipoxygenase from soybeans. Methods Enzymol. 1981, 71, 441-451.
- I. A. Castro, M. M. Rogero, R. M. Junqueira, M. M. Carra- peiro: Free radical scavenger and antioxidant capacity corre- lation of a-tocopherol and Trolox measured by three in vitro methodologies. Int J Food Sci Nutr. 2006, 57, 75-82.
Cited by
Sorted by citations
Microalgae Metabolites: A Rich Source for Food and Medicine
Sathasivam, R., Radhakrishnan, R., Hashem, A., & Abd_Allah, E. F. (2019) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2017.11.003 · Cited by 872 · see citing works
Skjånes, K., Rebours, C., & Lindblad, P. (2013) · Critical Reviews in Biotechnology · doi:10.3109/07388551.2012.681625 · Cited by 352 · see citing works
Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay
Ghani, M. A., Barril, C., Bedgood, D. R., & Prenzler, P. D. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.02.127 · Cited by 314 · see citing works
Fernandes, R. P. P., Trindade, M. A., Tonin, F. G., Lima, C. G., Pugine, S. M. P., Munekata, P. E. S., Lorenzo, J. M., & de Melo, M. P. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1994-x · Cited by 242 · see citing works
Kulkarni, S., DeSantos, F. A., Kattamuri, S., Rossi, S. J., & Brewer, M. S. (2010) · Meat Science · doi:10.1016/j.meatsci.2010.12.014 · Cited by 126 · see citing works
Corrochano, A. R., Sariçay, Y., Arranz, E., Kelly, P. M., Buckin, V. A., & Giblin, L. M. (2018) · Journal of Dairy Science · doi:10.3168/jds.2018-14581 · Cited by 92 · see citing works
Granato, D., Katayama, F. C. U., & Castro, I. A. (2010) · LWT · doi:10.1016/j.lwt.2010.05.031 · Cited by 88 · see citing works
Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
Mercadante, A. Z., Capitani, C. D., Decker, E. A., & Castro, I. A. (2009) · Meat Science · doi:10.1016/j.meatsci.2009.10.031 · Cited by 79 · see citing works
Espinosa, R. R., Inchingolo, R., de Alencar, S. M., Rodríguez‐Estrada, M. T., & de Castro, I. A. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.02.130 · Cited by 72 · see citing works
Boeira, C. P., Piovesan, N., Flores, D. C. B., Soquetta, M. B., Lucas, B. N., Heck, R. T., Alves, J. D. S., Campagnol, P. C. B., dos Santos, D. R., Flores, É. M. M., et al. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126553 · Cited by 57 · see citing works
Jamróz, E., Kulawik, P., Tkaczewska, J., Guzik, P., Zając, M. H., Juszczak, L., Krzyściak, P., & Turek, K. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127867 · Cited by 55 · see citing works
Surget, G., Stiger‐Pouvreau, V., Lann, K. L., Kervarec, N., Couteau, C., Coiffard, L. J. M., Gaillard, F., Cahier, K., Guérard, F., & Poupart, N. (2014) · Journal of Photochemistry and Photobiology B Biology · doi:10.1016/j.jphotobiol.2014.12.018 · Cited by 53 · see citing works
In vitro evaluation of Mucuna pruriens (L.) DC. antioxidant activity
Longhi, J. G., Perez, E., de Lima, J. J., & Cândido, L. M. B. (2011) · Brazilian Journal of Pharmaceutical Sciences · doi:10.1590/s1984-82502011000300011 · Cited by 51 · see citing works
Antioxidant Properties of Seaweed-Derived Substances
Hermund, D. B. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-813312-5.00010-8 · Cited by 51 · see citing works
Fernández-Merino, M. J., Villar-Rodil, S., Paredes, J. I., Solís‐Fernández, P., Guardia, L., Garcı́a, R., Martı́nez-Alonso, A., & Tascón, J. M. D. (2013) · Carbon · doi:10.1016/j.carbon.2013.06.034 · Cited by 49 · see citing works
Sueishi, Y., Ishikawa, M., Yoshioka, D., Endoh, N., Oowada, S., Shimmei, M., Fujii, H. G., & Kotake, Y. (2011) · Journal of Clinical Biochemistry and Nutrition · doi:10.3164/jcbn.11-21 · Cited by 49 · see citing works
Holzwarth, M., Wittig, J., Carle, R., & Kammerer, D. R. (2012) · LWT · doi:10.1016/j.lwt.2012.10.025 · Cited by 41 · see citing works
Pires, M. A., Munekata, P. E. S., Villanueva, N. D. M., Tonin, F. G., Baldin, J. C., Rocha, Y. J. P., Carvalho, L. T., Rodrigues, I., & Trindade, M. A. (2017) · Journal of Food Quality · doi:10.1155/2017/2409527 · Cited by 38 · see citing works
Effect of Polyphenols on Microbial Cell-Cell Communications
Nazzaro, F., Fratianni, F., d’Acierno, A., Feo, V. D., Ayala-Zavala, J. F., Gomes-Cruz, A., Granato, D., & Coppola, R. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814905-8.00008-3 · Cited by 31 · see citing works
Capitani, C. D., CARVALHO, A. C. L., Botelho, P. B., Carrapeiro, M. M., & de Castro, I. A. (2009) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.200800258 · Cited by 30 · see citing works
Mistrello, J., Sirisena, S. D., Ghavami, A., Marshall, R. J., & Krishnamoorthy, S. (2013) · International Journal of Food Studies · doi:10.7455/ijfs/3.1.2014.a3 · Cited by 28 · see citing works
In Vitro Antioxidant and Anti-Glycation Activity of Resveratrol and Its Novel Triester with Trolox
Intagliata, S., Spadaro, A., Lorenti, M., Panico, A., Siciliano, E. A., Barbagallo, S., Macaluso, B., Kamble, S. H., Modica, M. N., & Montenegro, L. (2020) · Antioxidants · doi:10.3390/antiox10010012 · Cited by 23 · see citing works
OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER
Stefanello, F. S., Cavalheiro, C. P., Lüdtke, F. L., da Silva, M. D. S., Fries, L. L. M., & Kubota, E. H. (2015) · Ciência e Agrotecnologia · doi:10.1590/s1413-70542015000400009 · Cited by 21 · see citing works
Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
Capitani, C. D., Hatano, M., Marques, M. F. F., & Castro, I. A. (2012) · Food Science and Technology International · doi:10.1177/1082013212442184 · Cited by 18 · see citing works
Prediction of the functionality of young S outh A merican red wines based on chemical parameters
Llobodanin, L. A. G., Barroso, L. P., & de Castro, I. A. (2013) · Australian Journal of Grape and Wine Research · doi:10.1111/ajgw.12057 · Cited by 16 · see citing works
Botelho, P. B., Fioratti, C. O., Abdalla, D. S. P., Bertolami, M. C., & de Castro, I. A. (2009) · British Journal Of Nutrition · doi:10.1017/s0007114509991711 · Cited by 15 · see citing works
BRASIL, T., Capitani, C. D., Takeuchi, K. P., & Ferreira, T. A. P. D. C. (2015) · Food Science and Technology · doi:10.1590/1678-457x.6564 · Cited by 14 · see citing works
de Vega, M. J. P., Fernández‐Mendívil, C., de la Torre‐Martínez, R., González‐Rodríguez, S., Mullet, J., Sala, F., Sala, S., Criado, M., Moreno-Fernández, S., Miguel, M., et al. (2019) · ACS Chemical Neuroscience · doi:10.1021/acschemneuro.9b00364 · Cited by 14 · see citing works
Rivelli, D. P., de Almeida, R. L., Röpke, C. D., & Barros, S. B. D. M. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201665t · Cited by 12 · see citing works
- Malaysian Fermented Fish Products
Huda, N. (2012) · CRC Press eBooks · doi:10.1201/b12084-45 · Cited by 10 · see citing works
Tomé, A. C., da Silva, F. A., Monteiro, M. L. G., & Mársico, E. T. (2023) · Applied Food Research · doi:10.1016/j.afres.2023.100274 · Cited by 8 · see citing works
Biorefinery as a tool to obtain multiple seaweed extracts for cosmetic applications
Meirelles, B. G., Pagels, F., Sousa‐Pinto, I., & Guedes, A. C. (2023) · Journal of Applied Phycology · doi:10.1007/s10811-023-03089-7 · Cited by 9 · see citing works
Thipe, V. C., Karikachery, A. R., Katti, K. K., & Katti, K. V. (2025) · Journal of Materials Chemistry B · doi:10.1039/d5tb00620a · Cited by 7 · see citing works
Mistrello, J., Sirisena, S. D., Ghavami, A., Marshall, R. J., & Krishnamoorthy, S. (2014) · International Journal of Food Studies · doi:10.7455/ijfs.v3i1.196 · Cited by 7 · see citing works
Evaluation of Dried Plum Powder in Meat Products Destined for Convenience and Foodservice Outlets
Merrill, R. M. (2011) · OakTrust (Texas A&M University Libraries) · Cited by 3 · see citing works
Harnessing the bioactive potential of Indian seaweeds through multivariate analysis
Verma, P., Kumar, D., Mishra, G., & Sahoo, D. (2025) · Discover Oceans · doi:10.1007/s44289-025-00087-0 · Cited by 1 · see citing works
Paulino, A. H. D. S., Pizani, R. S., Gasparetto, B. D. R., Fabiano, G. A., Steel, C. J., de Moraes, A. E. A., Rostagno, M. A., & Capitani, C. D. (2026) · LWT · doi:10.1016/j.lwt.2026.119804 · Cited by 1 · see citing works
Buriti, F. C. A., de Souza, C., & Saad, S. M. I. (2012) · CRC Press eBooks · doi:10.1201/b12084-50 · Cited by 1 · see citing works
Antiradical activity and bioprediction of o-and p-hydroxybenzoic acid hydrazide derivatives
Сатпаева, Ж. Б., Нуркенов, О. А., Schulgau, Z. Т., Fazylov, S. D., Burkeev, M. Z., & Havlı́ček, D. (2020) · Bulletin of the Karaganda University Chemistry series · doi:10.31489/2020ch1/35-42 · Cited by 1 · see citing works
Investigation of the antioxidant properties of five aromatic plants in model food systems
Azman, N. A. M. (2015) · doi:10.5821/dissertation-2117-96043 · Cited by 1 · see citing works
Evaluation of toxicity and biochemical characterisation of a microalgal diatom
Beekrum, L. (2023) · doi:10.51415/10321/4806 · Cited by 1 · see citing works
Utilização de acerola em pó microencapsulada como substituta de antioxidante sintético em cracóvia
de Almeida, M. M. C. (2013) · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
Development of a Rapid and Robust Method to Measure Antioxidant Activity in a Lipid System
Ghani, A. (2016) · Charles Sturt University Research Output (CRO)
Kumar, B., Gaonkar, S. K., Prabhu, N., Parida, D., Ghosh, T., & Bala, K. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-23796-6.00009-2
- Authors
- Capitani, C. D., Carvalho, A. C. L., Rivelli, D. P., Barros, S. B. M., & Castro, I. A.
- Affiliations
- Universidade de São Paulo (BR)
- Corresponding author
- Castro, Inar A.
- Venue
- European Journal of Lipid Science and Technology
- Publisher
- Wiley
- Published
- 2009-11
- Volume
- 111
- Issue
- 11
- Pages
- 1090-1099
- ISSN
- 1438-7697 (ISSN-L)
- 1438-9312
- OpenAlex
- W1978996139
- Cited by
- 53
- References
- 35
- Citations by year
- 2026: 1 · 2025: 3 · 2023: 3 · 2020: 5 · 2019: 2 · 2018: 2 · 2017: 3 · 2016: 2 · 2015: 6 · 2014: 4 · 2013: 4 · 2012: 6
- FWCI
- 3.88
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- European Journal of Lipid Science and Technology (publishedVersion)
- Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
- Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo (06/07136-1)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Keywords
- antioxidant activity, natural compounds, synthetic compounds, phenolic compounds, caffeic acid, carnosic acid, genistein, resveratrol, DPPH radical scavenging, ORAC, TBARS, linoleic acid oxidation, Trolox equivalent, structure-activity relationship, multivariate analysis, dietary antioxidants
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review