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E-raamat: Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications

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A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products

Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. 

A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:

  • Offers suggestions for assessing the antioxidant potential of foods and their components
  • Includes strategies for the development of healthy functional food products
  • Contains information for identifying antioxidant activity in the body
  • Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method

Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field. 

List of contributors
xi
1 Nomenclature and general classification of antioxidant activity/capacity assays
1(20)
Yong Sun
Cheng Yang
Rong Tsao
1.1 Introduction
1(1)
1.2 Nomenclature of antioxidant activity/capacity assays
2(1)
1.3 Classification of antioxidant activity/capacity assays
2(13)
1.4 Conclusions
15(6)
References
15(6)
2 Assays based on competitive measurement of the scavenging ability of reactive oxygen/nitrogen species
21(18)
Dejiun Huang
Restitute Tocmo
2.1 Introduction
21(1)
2.2 Kinetics is more important than thermodynamics when it comes to scavenging ROS
22(1)
2.3 Peroxyl radical scavenging capacity assay based on inhibition of lipid autoxidation
23(3)
2.4 Application of molecular probes for quantification of antioxidant capacity in scavenging specific ROS/RNS
26(9)
2.5 Conclusion: a unified approach for measuring antioxidant capacity against different ROS?
35(4)
Acknowledgment
36(1)
References
36(3)
3 Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay
39(18)
Eva Dorta
Eduardo Fuentes-Lemus
Hernan Speisky
Eduardo Lissi
Camilo Lopez-Alarcon
3.1 Introduction
39(2)
3.2 Chemical assays to evaluate the antioxidant capacity of food samples
41(5)
3.3 Chemical examination of the ORAC assay: advantages and drawbacks
46(4)
3.4 Future perspectives to improve the antioxidant capacity evaluation of food samples
50(2)
3.5 Conclusions
52(5)
Acknowledgments
52(1)
References
52(5)
4 Electron transfer-based antioxidant capacity assays and the cupric ion reducing antioxidant capacity (CUPRAC) assay
57(20)
Resat Apak
4.1 Introduction
57(7)
4.2 ET-based TAG assays
4.3 CUPRAC assay of antioxidant capacity measurement
64(13)
References
71(6)
5 The ferric reducing/antioxidant power (FRAP) assay for non-enzymatic antioxidant capacity: concepts, procedures, limitations and applications
77(30)
Iris F.F. Benzie
Malegaddi Devaki
5.1 Introduction: concepts and context
77(2)
5.2 The ferric reducing/antioxidant power (FRAP) assay: a brief overview
79(1)
5.3 Working concepts, what results represent, potential interferences, and limitations
80(3)
5.4 Method outline and detailed procedures for manual, semi-automated, and fully automated modes
83(6)
5.5 Technical tips for the FRAP assay
89(4)
5.6 Issues of standardization (calibration) and how results are expressed
93(1)
5.7 Issues of sample handling, storage, and extraction
94(1)
5.8 Modifications to the FRAP assay
94(5)
5.9 Illustrative applications
99(1)
5.10 Cautions and concluding remarks
99(8)
Acknowledgments
102(1)
References
102(2)
Further Reading
104(3)
6 Folin--Ciocalteu method for the measurement of total phenolic content and antioxidant capacity
107(10)
Rosa M. Lamuela-Raventos
6.1 Introduction
107(1)
6.2 Is the Folin--Ciocalteu method an antioxidant assay?
107(1)
6.3 Folin--Ciocalteu assay to quantify phenolic compounds
108(1)
6.4 Folin--Ciocalteu Index in wines
109(1)
6.5 Improving the method: more sustainability, less time, and lower cost
110(4)
6.6 Beneficial effects of polyphenols measured by the Folin--Ciocalteu assay in human biological samples: a biomarker of polyphenol intake
114(3)
References
114(3)
7 ABTS/TEAC (2,2'-azino-bis(3-ethylbenzothiazoline-6-suifonic acid)/Trolox®-Equivalent Antioxidant Capacity) radical scavenging mixed-mode assay
117(24)
Antonio Cano
Marino B. Arnao
7.1 Introduction
117(2)
7.2 Use of ABTS as a sensor of antioxidant activity: the TEAC assay
119(6)
7.3 Advantages and disadvantages
125(1)
7.4 TEAC assay in hyphenated and high-throughput techniques
126(2)
7.5 TEAC in pure compounds
128(2)
7.6 TEAC in foods
130(4)
7.7 Future perspectives
134(7)
References
135(6)
8 DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl) radical scavenging mixed-mode colorimetric assay(s)
141(24)
Nikolaos Nenadis
Maria Z. Tsimidou
8.1 Overview
141(1)
8.2 Characteristics of the DPPH radical
142(2)
8.3 The concept behind the development of the DPPH® colorimetric assay
144(1)
8.4 How can antioxidants scavenge the DPPH®?
144(1)
8.5 The evolution of ideas on the underlying mechanism
145(7)
8.6 The DPPH" colorimetric assay(s)
152(2)
8.7 Toward the standardization of a DPPH® assay to address structure-activity relationship issues
154(4)
8.8 Toward the establishment of a DPPH® assay for regulatory and market needs
158(2)
8.9 Concluding remarks -- A la recherche du temps perdu
160(5)
References
161(4)
9 Biomarkers of oxidative stress and cellular-based assays of indirect antioxidant measurement
165(22)
Cheng Yang
Fereidoon Shahidi
Rong Tsao
9.1 Introduction
165(1)
9.2 Oxidative stress
166(3)
9.3 Biomarkers of oxidative stress
169(6)
9.4 Cell-based assays of indirect antioxidant measurement
175(5)
9.5 Conclusion
180(7)
References
181(6)
10 Nanotechnology-enabled approaches for the detection of antioxidants by spectroscopic and electrochemical methods
187(22)
Ryan T. Rauhut
Gonca Bulbul
Silvana Andreescu
10.1 Introduction
187(3)
10.2 Spectroscopic nano-based approaches for antioxidant detection
190(5)
10.3 Electrochemical detection
195(5)
10.4 Conclusions and future research needs
200(9)
Acknowledgments
200(4)
References
204(5)
11 Novel methods of antioxidant assay combining various principles
209(16)
Takayuki Shibamoto
11.1 Introduction
209(1)
11.2 Lipid peroxidation and formation of primary and secondary oxidation products
210(1)
11.3 Use of gas chromatography for antioxidant assays
211(2)
11.4 Novel gas chromatographic antioxidant assays
213(5)
11.5 Conclusion
218(7)
References
218(7)
12 Physico-chemical principles of antioxidant action, including solvent and matrix dependence and interfacial phenomena
225(48)
Katarzyna Jodko-Piorecka
Jakub Cedrowski
Grzegorz Litwinienko
12.1 Introduction
225(1)
12.2 Mechanism and kinetics of peroxidation
226(1)
12.3 Initiation of lipid peroxidation chains
227(5)
12.4 Antioxidants
232(2)
12.5 How to recognize a good chain-breaking antioxidant
234(2)
12.6 Determination of reactivity of a CBA towards peroxyl radicals
236(11)
12.7 Basic mechanisms of antioxidant action
247(5)
12.8 Interfacial phenomena -- studies in heterogeneous lipid systems
252(13)
12.9 Effect of temperature
265(8)
Acknowledgments
267(1)
References
267(6)
13 Evaluation of antioxidant activity/capacity measurement methods for food products
273(14)
Esra Capanogiu
Senem Kamiloglu
Gulay Ozkan
Resat Apak
13.1 Introduction
273(3)
13.2 Antioxidant assay selection for different food products
276(5)
13.3 General conclusions and future perspectives
281(6)
References
283(4)
14 Antioxidants in oxidation control
287(34)
Fereidoon Shahidi
Priyatharini Ambigaipalan
14.1 Introduction
287(1)
14.2 Oxidation
287(1)
14.3 Antioxidants
288(1)
14.4 Synthetic antioxidants
289(1)
14.5 Natural antioxidants
289(1)
14.6 Tocols
290(1)
14.7 Ascorbic acid
291(1)
14.8 Carotenoids
292(3)
14.9 Polyphenols
295(12)
14.10 Bioavailability of phenolic antioxidants
307(1)
14.11 Structural and other modification of phenolic antioxidants
308(1)
14.12 Protein-derived antioxidants
309(1)
14.13 Phospholipids
310(1)
14.14 Other antioxidants
310(11)
15 Kinetic matching approach for rapid assessment of endpoint antioxidant capacity
321(12)
Luis M. Magalhaes
Ines I. Ramos
Luisa Barreiros
Salette Reis
Marcela A. Segundo
15.1 Introduction
321(2)
15.2 Kinetic matching strategy
323(1)
15.3 Expression of results as common standard
323(1)
15.4 Application to samples
324(5)
15.5 Conclusion
329(4)
Acknowledgments
329(1)
References
330(3)
Index 333
About the editors Resat Apak is Professor of Analytical Chemistry Division, Department of Chemistry, Faculty of Engineering, Istanbul University, Turkey.

Esra Capanoglu is Associate Professor at the Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Turkey.

Fereidoon Shahidi is a University Research Professor at the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
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