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Journal Article
Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)
2013
Overview
The chemical diversity of natural antioxidants (AOXs) makes it difficult to
separate, detect, and quantify individual antioxidants from a complex
food/biological matrix. Moreover, the total antioxidant power is often more
meaningful to evaluate health beneficial effects because of the cooperative
action of individual antioxidant species. Currently, there is no single
antioxidant assay for food labeling because of the lack of standard
quantification methods. Antioxidant assays may be broadly classified as the
electron transfer (ET)- and hydrogen atom transfer (HAT)-based assays. The
results obtained are hardly comparable because of the different mechanisms,
redox potentials, pH and solvent dependencies, etc. of various assays. This
project will aid the identification and quantification of properties and mutual
effects of antioxidants, bring a more rational basis to the classification of
antioxidant assays with their constraints and challenges, and make the results
more comparable and understandable. In this regard, the task group members
convey their own experiences in various methods of antioxidants measurement.
Publisher
De Gruyter,Walter de Gruyter GmbH
Subject
/ 2,2-di(4
/ antioxidant capacity/activity
/ Assaying
/ cereals
/ cupric reducing antioxidant capacity (CUPRAC)
/ ferric reducing antioxidant power (FRAP)
/ fruits
/ hydrophilic/lipophilic antioxidants
/ IUPAC Analytical Chemistry Division
/ octylphenyl)-1-picrylhydrazyl (DPPH
/ original and modified reducing antioxidant capacity CUPRAC methods
/ oxygen radical absorbance capacity (ORAC)
/ total antioxidant capacity (TAC) assays
/ total peroxyl radical-trapping antioxidant parameter (TRAP)
