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Methods used to evaluate the radical scavenging activity in foods and biological systems

AutorSánchez-Moreno, Concepción
Palabras claveFree radical scavenging
Biological systems
Antioxidant activity
Fecha de publicación2002
EditorSage Publications
CitaciónFood Science and Technology International 8: 121- 137 (2002)
ResumenFree radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free radical scavenging is important. In this work are described the methods used for this purpose in both substrates as well as in specific cases of their application. The main methods comprise superoxide radicals scavenging (O2 ·-); hydrogen peroxide scavenging (H2O2); hypochlorous acid scavenging (HOCl); hydroxyl radical scavenging (HO.); peroxyl radical scavenging (ROO.), among them are the methods that use azo-compounds to generate peroxyl radicals, such as the ``TRAP'' method (Total Radical-Trapping Antioxidant Parameter) and the ``ORAC'' method (Oxygen-Radical Absorbance Capacity); the scavenging of radical cation 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) or the ABTS or the ``TEAC'' method (Trolox Equivalent Antioxidant Capacity); the scavenging of stable radical 2,2-diphenyl-1-picrylhydrazyl or DPPH . method and the scavenging of radical cation N,N-dimethyl-p-phenylenediamine or DMPD method. At present, in spite of the diversity of methods, there is a great need to standardize measurements of antioxidant activity. The search for more specific assays, giving us chemical information that could be related directly to oxidative deterioration of foods and biological systems could be the objective of future research.
Identificadoresdoi: 10.1106/108201302026770
issn: 1082-0132
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