Nomenclature and general classification of antioxidant activity/capacity assays

Sun, Yong; Yang, Cheng; Tsao, Rong

doi:10.1002/9781119135388.ch1

Cited by 13 publications

(16 citation statements)

References 108 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Initially, the methods were classified by considering whether the protocol focused on primary or secondary antioxidants. The term “primary” refers to chain-breaking antioxidants, assessed through hydrogen atom transfer-based assay (HAT), single-electron-transfer-based assay (SET), ROS-scavenging activities, metal chelation, or preventing lipid peroxidation, whereas the term “secondary” refers to preventive antioxidants acting through a neutralization reaction [ 1 ]. We have introduced how the protocols correlate within a biological context, where detoxifying enzymes, gene expression, transcription factors, or biomarkers are essential indicators of the in vivo antioxidant capacity.…”

Section: Methods Used To Determine the Antioxidant Capacity Of Lipmentioning

confidence: 99%

“…Ultimately, the selection of the methodology used to determine antioxidant activity/capacity will depend on the objective being pursued, being aware of the major drawbacks of the selected assay to avoid obtaining inaccurate conclusions. Although numerous classifications have been proposed, we followed an integrated approach [ 1 ], starting from pioneer works [ 7 , 8 , 9 , 10 , 11 , 12 ] and continuing to more recent biochemical assays.…”

Section: Methods Used To Determine the Antioxidant Capacity Of Lipmentioning

confidence: 99%

“…The term “antioxidant” has various different definitions; the concept has been subject to a continuous evolution as research advances [ 1 , 2 ]. For example, the original chemical definition of antioxidant, “any substance that, when present at low concentrations compared to that of an oxidizable substrate, significantly delays or inhibits oxidation of that substrate” [ 3 ], has now been overtaken by a biological perspective, i.e., “natural or synthetic substances that may prevent or delay oxidative cell damage caused by physiological oxidants having distinctly positive reduction potentials, covering reactive oxygen species (ROS)/reactive nitrogen species (RNS) and free radicals” [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…That is, we obtain information concerning the chemistry of the process, but that information is not provided within a biological context. Additional terms can be found in the literature, such as “antioxidant power”, “antioxidant potential”, “antioxidant performance”, “antioxidant status”, and “antioxidant effect” [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Carotenoids and Chlorophylls as Antioxidants

2020

View full text Add to dashboard Cite

Chlorophylls and carotenoids are natural pigments that are present in our daily diet, especially with the increasing tendency towards more natural and healthy behaviors among consumers. As disturbed antioxidant homeostasis capacities seem to be implicated in the progress of different pathologies, the antioxidant properties of both groups of lipophilic compounds have been studied. The objective of this review was to analyze the state-of-the-art advances in this field. We conducted a systematic bibliographic search (Web of Science™ and Scopus®), followed by a comprehensive and critical description of the results, with special emphasis on highly cited and more recently published research. In addition to an evaluative description of the methodologies, this review discussed different approaches used to obtain a physiological perspective, from in vitro studies to in vivo assays using oxidative biomarkers. From a chemical viewpoint, many studies have demonstrated how a pigment’s structure influences its antioxidant response and the underlying mechanisms. The major outcome is that this knowledge is essential for interpreting new data in a metabolic networks context in the search for more direct applications to health. A promising era is coming where the term “antioxidant” is understood in terms of its broadest significance.

show abstract

Section: Methods Used To Determine the Antioxidant Capacity Of Lipmentioning

confidence: 99%

Section: Methods Used To Determine the Antioxidant Capacity Of Lipmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Carotenoids and Chlorophylls as Antioxidants

2020

View full text Add to dashboard Cite

show abstract

“…These radicals possess unpaired electrons and high activity. When the balance between the production and elimination of radicals is broken, the accumulation of intracellular reactive oxygen species (ROS)/reactive nitrogen species (RNS) causes a free radical chain reaction, which eventually leading to disease (Sun, Yang, & Rong, ). Fruits and vegetables have great human health benefits due to the phytochemicals they contain, including phenolics, flavonoids, anthocyanins, and carotenoids.…”

Section: Introductionmentioning

confidence: 99%

Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin

Wang

Qin

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

The effects of conventional heating, ultrasonic, and microwave treatments on the stability and antioxidant activities of anthocyanidin standards (delphinidin and petunidin) were studied. The antioxidant activities of delphinidin and petunidin significantly decreased during the treatments, which suggested that the antioxidant activities of the degradation products were lower than that of anthocyanidin. In addition, the degradation of delphinidin and petunidin followed first‐order reaction kinetics. The kinetic parameters indicated that delphinidin was more stable than petunidin. The microwave treatment led to the fastest degradation, followed by the conventional heating and ultrasonic treatments. Moreover, three types of degradation products of delphinidin were found by HPLC‐Q‐TOF‐MS after all three treatments, and they were phloroglucinaldehyde, delphinidin chalcone, and 3,4,5‐trihydroxybenzoic acid. Petunidin was broken into phloroglucinaldehyde, petunidin chalcone, and 3‐methoxy‐4,5‐ dihydroxybenzoic acid. Practical applications Anthocyanins with great antioxidant activity are widely distributed in plants. The stability of the anthocyanin affects its antioxidant activity and bioavailability. When anthocyanins are degraded, their antioxidant activities change accordingly. Therefore, it is crucial to study the structure, stability, and antioxidant activity of anthocyanins. This paper explores the structures and pyrolysis pathways of delphinidin and petunidin and provides basic data for the utilization and preservation of anthocyanins during food processing and production.

show abstract