Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays

Abstract

Because there is no widely adopted "total antioxidant parameter" as a nutritional index for labeling food and biological fluids, it is desirable to establish and standardize methods that can measure the total antioxidant capacity (TAC) level directly from plant-based food extracts and biological fluids. In this review, we (i) present and classify the widely used analytical approaches (e.g., in vitro and in vivo, enzymatic and nonenzymatic, electron transfer (ET)- and hydrogen atom transfer (HAT)-based, direct and indirect assays) for evaluating antioxidant capacity/activity; (ii) discuss total antioxidant capacity/activity assays in terms of chemical kinetics and thermodynamics, reaction mechanisms, and analytical performance characteristics, together with advantages and drawbacks; and (iii) critically evaluate ET-based methods for analytical, food chemical, biomedical/clinical, and environmental scientific communities so that they can effectively use these assays in the correct places to meet their needs.

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

“…In contrast, FRAP and FC methods are inapplicable to lipophilic antioxidants; however, polar compounds like phenolics, proteins, but also aldehydes, ketones, and epoxides produced during lipid oxidation reactions can be found in rapeseed oil [1]. In addition, the antioxidant efficiency of polyphenols present in oil depends on the extent of hydroxylation and conjugation [23]. Thus, the significantly lower AA values were obtained using these two analytical methods.…”

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

“…Three methods (FRAP, ABTS and DPPH) were used because of multiple reaction characteristics and mechanisms involved in a mixed or complex system (Apak et al, 2016a;Du et al, 2009) in order to better reflect total antioxidant activity of baobab juice. For instance DPPH assay only measures lipophilic antioxidants while ABTS considers both hydrophilic and lipophilic antioxidants (Apak et al, 2016).…”

Antioxidant Capacity of Anthocyanin Pigments

“…Antioxidant activity/capacity measurement: classification, physicochemical principles, mechanisms and electron transfer-based assays [154] Antioxidant activity/capacity measurement: hydrogen atom transfer-based, mixed-mode and lipid peroxidation assays [155] Antioxidant activity/capacity measurement: reactive oxygen and nitrogen species scavenging assays, oxidative stress biomarkers and chromatographic/chemometric assays [156] Recent applications for in vitro antioxidant activity assay [157] Evaluation of procedures for assessing anti-and pro-oxidants in plant samples [158] Capacity of antioxidants to scavenge multiple reactive oxidants and to inhibit plasma lipid oxidation induced by different biological oxidants [159] Analytical methods applied to antioxidant and antioxidant capacity assessment in plant-derived products [160] Advantages and limitations of commons testing methods for antioxidants [161] A comprehensive overview on the biology behind some reactive molecules and the means for their detection [162] Potentiometric study of antioxidant activity: development and prospects [163] Methods for determining the efficacy of radical-trapping antioxidants [164] Electrochemical methods for total antioxidant capacity [165] The role of consumption of dietary bioactives on the prevention of adverse health [166] Synthetic and natural phenolic antioxidants: mode of action, health effects, degradation products and toxicology [167] Up-to-date overview of methods available for measuring antioxidant activity [168] Use of metallic nanoparticles and quantum dots as novel tools for reliable assessment of antioxidant activity in food and biological samples [169] Review on in vivo and in vitro methods evaluation of antioxidant activity [170] IUPAC technical report: methods of measurement and evaluation of natural antioxidant capacity/activity [171] Evaluating the antioxidant capacity of natural products: a review on chemical and cellular-based assays [172] Application of free radical diphenylpicrylhydrazyl to estimate the antioxidant capacity of food samples [173] Application of both stationary and flow electrochemical methods for analysis of antioxidant properties of plant and clinical samples [174] Phenol-based antioxidants and the in vitro methods used for their assessment [175] Main components in the foodstuffs and beverages: antioxidant methods, chemical and kinetic basis …”