Department of Chemistry, Atatürk University, 25240 Erzurum, Turkey.
Arch Toxicol. 2012 Mar;86(3):345-91. doi: 10.1007/s00204-011-0774-2. Epub 2011 Nov 20.
Recently, there has been growing interest in research into the role of plant-derived antioxidants in food and human health. The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, coffee, and cacao on human health has been recently recognized to originate from their antioxidant activity. For this purpose, the most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented. Also, the general chemistry underlying the assays in the present paper was clarified. Hence, this overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS(·+)) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH(·)) radical scavenging, Fe(3+)-Fe(2+) transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu(2+)) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical scavenging, superoxide anion radical (O (2) (·-)) scavenging, hydrogen peroxide (H(2)O(2)) scavenging, hydroxyl radical (OH(·)) scavenging, singlet oxygen ((1)O(2)) quenching assay and nitric oxide radical (NO(·)) scavenging assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods which are currently used for detection of antioxidant properties food components. This review consists of two main sections. The first section is devoted to main components in the foodstuffs and beverages. The second general section is some definitions of the main antioxidant methods commonly used for determination of antioxidant activity of components in the foodstuffs and beverages. In addition, there are given some chemical and kinetic basis and technical details of the used methods.
最近，人们对植物源性抗氧化剂在食品和人类健康中的作用的研究产生了浓厚的兴趣。人们最近认识到，许多食品和饮料，包括水果、蔬菜、茶、咖啡和可可，对人类健康的有益影响源自它们的抗氧化活性。为此，本文综述并介绍了目前用于体外测定食品成分抗氧化能力的最常用方法。同时，还阐明了本文所用测定法的一般化学原理。因此，本综述为开发食品、营养保健品和膳食补充剂行业的标准化抗氧化能力方法提供了基础和理论依据。此外，还检测并强调了每种方法的最重要优点和缺点。概述并批判性地讨论了这些方法的化学原理。本文还概述并批判性地讨论了 2,2'- 联氮双（3-乙基苯并噻唑啉-6-磺酸）自由基（ABTS(·+)）清除法、1,1-二苯基-2-苦基肼自由基（DPPH(·)）清除法、Fe(3+)-Fe(2+)转化测定法、铁还原抗氧化能力（FRAP）测定法、铜离子（Cu(2+)）还原力测定法（Cuprac）、福林-希考尔特比色还原能力（FCR 测定法）、过氧自由基清除法、超氧阴离子自由基（O (2) (·-)）清除法、过氧化氢（H(2)O(2)）清除法、羟基自由基（OH(·)）清除法、单线态氧（(1)O(2)）淬灭测定法和一氧化氮自由基（NO(·)）清除测定法的化学原理。此外，还通过目前用于检测食品成分抗氧化特性的几种方法讨论了主要食品成分的一般抗氧化方面。本文综述由两个主要部分组成。第一部分专门讨论了食品和饮料中的主要成分。第二部分一般介绍了目前用于测定食品成分抗氧化活性的主要抗氧化方法的一些定义。此外，还给出了所使用方法的一些化学和动力学基础以及技术细节。
