Journal of Functional Foods· 2015Q1
Measurement of antioxidant activity
- 1,284citations
- Q1SCImago
- 2015year
Short summary
This paper provides an overview of methods for measuring antioxidant activity, detailing the underlying chemistry, advantages, and limitations of each assay type.
AI-generated from the title and abstract; the full text is not read.
Key points
- Antioxidants are important for food preservation and health.
- Assays for antioxidant activity include HAT, ET, reducing power, and metal chelation.
- Each assay type has distinct mechanisms, advantages, and limitations.
- Understanding assay principles is key to valid evaluation of antioxidant potential.
AI-generated from the title and abstract; the full text is not read.
Abstract
Antioxidants play an important role in food preservation by inhibiting oxidation processes and contributing to health promotion rendered by many dietary supplements, nutraceuticals and functional food ingredients. Antioxidant activity can be monitored by a variety of assays with different mechanisms, including hydrogen atom transfer (HAT), single electron transfer (ET), reducing power, and metal chelation, among others. Understanding the principle mechanisms, advantages and limitations of the measurement assays is important for proper selection of method(s) for valid evaluation of antioxidant potential in desired applications. This contribution provides a general and up-to-date overview of methods available for measuring antioxidant activity and the chemistry behind them.
The authors' abstract, as published at the source. Journal of Functional Foods, 2015 · DOI ↗
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Field: Organic Chemistry
Organic ChemistryChemistry