Methods for Determining the Antioxidant Capacity of Food Constituents

Physicochemical Quality, Antioxidant Capacity and Nutritional Value in Tuberous Roots of Some Wild Dahlia Species

“…Additionally, the ability of antioxidants to act on oxidative compounds may vary due to crop management conditions (water deficit, salinity and soil conditions), climatic factors (temperature and relative humidity), genetic factors such as variety and phenological status of the crop (Galani et al, 2017), without ignoring the evaluation method, as well as, can be influenced by the extraction conditions: solid-solvent ratio, time, pH, Table 1. Mean values of the content of total soluble solids, titratable acidity and vitamin C of tuberous roots of some wild varieties of dahlia temperature and type of solvent (Floegel et al, 2011;Rodríguez et al, 2017).…”

“…At present, the general consumption of food products with high caloric value and poor nutritional contribution, has increased the incidence of cardiovascular, neurodegenerative, chronic diseases and some cancer types (Das et al, 2012;Lara et al, 2014;Ciobanu et al, 2016), however, a "boom" has also been generated in the search and analysis of natural foods with outstanding characteristics, from the nutritional point of view and health care (bioactive compounds) (Shahidi and Zhong, 2010;Doporto et al, 2011;Rodríguez et al, 2017;Frias et al, 2019), and an alternative source of these compounds is found in wild plants (Pinela et al, 2017). Fossil remains indicate the nutritional and medicinal use of diverse vegetal organs of wild plants (Vandoorne et al, 2012), and in the particular case of the roots and underground storage organs, are no exception, being rich in polysaccharides and others some crop management practices such as hilling were carried out manually.…”

Current Issues in Antioxidant Measurement

“…USED ASSAYS Many well-established AOA assays of wide use may show unexpected limitations in the course of analyzing complex samples, especially with respect to reaction conditions pertaining to food and biological systems. 68 For example, the ABTS/persulfate assay may be influenced from activators (such as divalent iron) of persulfate to highly reactive peroxysulfate radicals, 69 because persulfate is one of the strongest oxidants known in aqueous solution and can oxidize antioxidants (once activated) as well as ABTS to the colored ABTS • + cation radical. The same assay may encounter kinetic difficulties when bulky antioxidants having multiphenolic −OH groups are measured, because they are less able to diffuse to the active sites of the sterically hindered ABTS radical, limiting the accessibility of this radical reagent during ET, and invalidate reporting antioxidant activity as trolox equivalents.…”

“…Many well-established AOA assays of wide use may show unexpected limitations in the course of analyzing complex samples, especially with respect to reaction conditions pertaining to food and biological systems . For example, the ABTS/persulfate assay may be influenced from activators (such as divalent iron) of persulfate to highly reactive peroxysulfate radicals, because persulfate is one of the strongest oxidants known in aqueous solution and can oxidize antioxidants (once activated) as well as ABTS to the colored ABTS • + cation radical.…”