Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Abstract

Abstract: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.

Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study

“…This method is relatively simple, inexpensive, and fast. Compared to other methods, it gives a linear correlation between the content of flavonoids and the antioxidant capacity (Chrzczanowicz et al 2008;Apak et al 2013;Kapci et al 2013).…”

Antioxidant Potential of Different Parts of Bogor Pineapple (Ananas Comosus [L.] Merr. Var. Queen) Cultivated in West Java-Indonesia

“…Apak et al [16] stated that there are two category antioxidant assays, which are single electron transfer (SET)-based assay and hydrogen atom transfer (HAT)-based assay. SET is based on the ability of antioxidant to transfer one electron to reduce oxidant, meanwhile HAT based on the ability of antioxidant to quench radical by hydrogen donation [17].…”

“…SET is based on the ability of antioxidant to transfer one electron to reduce oxidant, meanwhile HAT based on the ability of antioxidant to quench radical by hydrogen donation [17]. Increasing or decreasing in absorbance at a given wavelength is depended to the concentration of antioxidant in sample, will be shown by changing of color degree [16]. SET and HAT mechanisms almost always occur together.…”

“…SET and HAT mechanisms almost always occur together. Ionization potential (DIP), bond dissociation energy (BDE), redox potential, pH, and solvent will influence the predominant mechanism will be occurred [16,17]. HAT mechanism compound will be predominantly if compound has DIP <−36 kcal/mol, meanwhile SET with DIP >−45 kcal/mol [17].…”

Effect of microwave technology on some quality parameters and sensory attributes of black tea

“…Many methods have been developed and tested in the literature for determination of total antioxidant capacity (Karadag et al 2009;Apak et al 2013;Carloni et al 2013). Among them, the DPPH method has commonly been used due to a simple, rapid, sensitive, and reproducible procedure (Ozcelik et al 2003;Nowak et al 2016).…”