Oroian Mircea, Escriche Isabel
Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain.
Food Res Int. 2015 Aug;74:10-36. doi: 10.1016/j.foodres.2015.04.018. Epub 2015 Apr 20.
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
最近，许多关于不同来源、不同提取和定量方法的抗氧化剂的综述论文已经发表。然而，它们都没有包含关于抗氧化剂的所有信息（化学性质、来源、提取和定量）。本文试图从一个不同的角度，为该领域的新研究人员介绍抗氧化剂。水果、蔬菜和饮料中的抗氧化剂对人类健康起着重要作用，例如预防癌症和心血管疾病，以及降低各种疾病的发病率。本文介绍了抗氧化剂的主要类别：维生素、类胡萝卜素和多酚。最近，已经开发了许多涉及多种仪器技术的分析方法，用于这些化合物的提取、分离、鉴定和定量。不同的研究人员使用以下一种或多种方法对抗氧化剂进行了定量：体内、体外、电化学、化学发光、电子自旋共振、色谱法、毛细管电泳、核磁共振、近红外光谱和质谱法。
