Decker Eric A, Warner Kathleen, Richards Mark P, Shahidi Fereidoon
Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2005 May 18;53(10):4303-10. doi: 10.1021/jf058012x.
Many new in vitro methods have been developed to evaluate antioxidant activity. Unfortunately, these in vitro methods often correlate poorly with the ability of compounds to inhibit oxidative deterioration of foods because the in vitro assays do not account for factors such as the physical location of the antioxidant, its interaction with other food components, and environmental conditions. To accurately evaluate the potential of antioxidants in foods, models must be developed that have the chemical, physical, and environmental conditions expected in food products. This paper outlines model systems of the evaluation of antioxidants in three types of foods: bulk oil, oil-in-water emulsions, and muscle foods. These model systems are not intended to be inclusive of all possible methods to measure lipid oxidation and antioxidant activity. However, use of these models would allow researchers to more easily compare research results from one paper to another.
已经开发出许多新的体外方法来评估抗氧化活性。不幸的是，这些体外方法通常与化合物抑制食品氧化变质的能力相关性较差，因为体外测定没有考虑抗氧化剂的物理位置、其与其他食品成分的相互作用以及环境条件等因素。为了准确评估食品中抗氧化剂的潜力，必须开发出具有食品产品预期的化学、物理和环境条件的模型。本文概述了三种食品中抗氧化剂评估的模型系统：散装油、水包油乳液和肌肉食品。这些模型系统并非旨在涵盖所有测量脂质氧化和抗氧化活性的可能方法。然而，使用这些模型将使研究人员能够更轻松地比较不同论文的研究结果。
