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Antioxidant assays for plant and food components.
J Agric Food Chem. 2009 Mar 11; 57(5):1655-66.JA

Abstract

Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, and volatile chemicals, have been published. Assays developed to evaluate the antioxidant activity of plants and food constituents vary. Therefore, to investigate the antioxidant activity of chemical(s), choosing an adequate assay based on the chemical(s) of interest is critical. There are two general types of assays widely used for different antioxidant studies. One is an assay associated with lipid peroxidations, including the thiobarbituric acid assay (TBA), malonaldehyde/high-performance liquid chromatography (MA/HPLC) assay, malonaldehyde/gas chromatography (MA/GC) assay, beta-carotene bleaching assay, and conjugated diene assay. Other assays are associated with electron or radical scavenging, including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, ferric reducing/antioxidant power (FRAP) assay, ferrous oxidation-xylenol orange (FOX) assay, ferric thiocyanate (FTC) assay, and aldehyde/carboxylic acid (ACA) assay. In this review, assays used recently were selected for extended discussion, including discussion of the mechanisms underlying each assay and its application to various plants and foods.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Moon JK
Department of Environmental Toxicology, University of California, Davis, CA 95616, USA.
Shibamoto T
No affiliation info available

MeSH

AntioxidantsChemistry Techniques, AnalyticalFood AnalysisPlant ExtractsPlants

Pub Type(s)

Evaluation Study
Journal Article
Review

Language

eng

PubMed ID

19182948

Citation

Moon, Joon-Kwan, and Takayuki Shibamoto. "Antioxidant Assays for Plant and Food Components." Journal of Agricultural and Food Chemistry, vol. 57, no. 5, 2009, pp. 1655-66.
Moon JK, Shibamoto T. Antioxidant assays for plant and food components. J Agric Food Chem. 2009;57(5):1655-66.
Moon, J. K., & Shibamoto, T. (2009). Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry, 57(5), 1655-66. https://doi.org/10.1021/jf803537k
Moon JK, Shibamoto T. Antioxidant Assays for Plant and Food Components. J Agric Food Chem. 2009 Mar 11;57(5):1655-66. PubMed PMID: 19182948.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant assays for plant and food components. AU - Moon,Joon-Kwan, AU - Shibamoto,Takayuki, PY - 2009/2/3/entrez PY - 2009/2/3/pubmed PY - 2010/8/18/medline SP - 1655 EP - 66 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 5 N2 - Recently, research on natural antioxidants has become increasingly active in various fields. Accordingly, numerous articles on natural antioxidants, including polyphenols, flavonoids, vitamins, and volatile chemicals, have been published. Assays developed to evaluate the antioxidant activity of plants and food constituents vary. Therefore, to investigate the antioxidant activity of chemical(s), choosing an adequate assay based on the chemical(s) of interest is critical. There are two general types of assays widely used for different antioxidant studies. One is an assay associated with lipid peroxidations, including the thiobarbituric acid assay (TBA), malonaldehyde/high-performance liquid chromatography (MA/HPLC) assay, malonaldehyde/gas chromatography (MA/GC) assay, beta-carotene bleaching assay, and conjugated diene assay. Other assays are associated with electron or radical scavenging, including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, ferric reducing/antioxidant power (FRAP) assay, ferrous oxidation-xylenol orange (FOX) assay, ferric thiocyanate (FTC) assay, and aldehyde/carboxylic acid (ACA) assay. In this review, assays used recently were selected for extended discussion, including discussion of the mechanisms underlying each assay and its application to various plants and foods. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19182948/Antioxidant_assays_for_plant_and_food_components_ L2 - https://doi.org/10.1021/jf803537k DB - PRIME DP - Unbound Medicine ER -