Cargando…
The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations
Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role in high-throughput and cost-effective assessm...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464350/ https://www.ncbi.nlm.nih.gov/pubmed/32764410 http://dx.doi.org/10.3390/antiox9080709 |
_version_ | 1783577344609353728 |
---|---|
author | Bibi Sadeer, Nabeelah Montesano, Domenico Albrizio, Stefania Zengin, Gokhan Mahomoodally, Mohamad Fawzi |
author_facet | Bibi Sadeer, Nabeelah Montesano, Domenico Albrizio, Stefania Zengin, Gokhan Mahomoodally, Mohamad Fawzi |
author_sort | Bibi Sadeer, Nabeelah |
collection | PubMed |
description | Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role in high-throughput and cost-effective assessment of antioxidant capacities of natural products such as medicinal plants and food samples. However, several investigators have expressed concerns about the reliability of existing in vitro assays. Such concerns arise mainly from the poor correlation between in vitro and in vivo results. In addition, in vitro assays have the problem of reproducibility. To date, antioxidant capacities are measured using a panel of assays whereby each assay has its own advantages and limitations. This unparalleled review hotly disputes on in vitro antioxidant assays and elaborates on the chemistry behind each assay with the aim to point out respective principles/concepts. The following critical questions are also addressed: (1) What make antioxidant assays coloured? (2) What is the reason for working at a particular wavelength? (3) What are the advantages and limitations of each assay? and (4) Why is a particular colour observed in antioxidant–oxidant chemical reactions? Furthermore, this review details the chemical mechanism of reactions that occur in each assay together with a colour ribbon to illustrate changes in colour. The review ends with a critical conclusion on existing assays and suggests constructive improvements on how to develop an adequate and universal antioxidant assay. |
format | Online Article Text |
id | pubmed-7464350 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-74643502020-09-04 The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations Bibi Sadeer, Nabeelah Montesano, Domenico Albrizio, Stefania Zengin, Gokhan Mahomoodally, Mohamad Fawzi Antioxidants (Basel) Review Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role in high-throughput and cost-effective assessment of antioxidant capacities of natural products such as medicinal plants and food samples. However, several investigators have expressed concerns about the reliability of existing in vitro assays. Such concerns arise mainly from the poor correlation between in vitro and in vivo results. In addition, in vitro assays have the problem of reproducibility. To date, antioxidant capacities are measured using a panel of assays whereby each assay has its own advantages and limitations. This unparalleled review hotly disputes on in vitro antioxidant assays and elaborates on the chemistry behind each assay with the aim to point out respective principles/concepts. The following critical questions are also addressed: (1) What make antioxidant assays coloured? (2) What is the reason for working at a particular wavelength? (3) What are the advantages and limitations of each assay? and (4) Why is a particular colour observed in antioxidant–oxidant chemical reactions? Furthermore, this review details the chemical mechanism of reactions that occur in each assay together with a colour ribbon to illustrate changes in colour. The review ends with a critical conclusion on existing assays and suggests constructive improvements on how to develop an adequate and universal antioxidant assay. MDPI 2020-08-05 /pmc/articles/PMC7464350/ /pubmed/32764410 http://dx.doi.org/10.3390/antiox9080709 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Bibi Sadeer, Nabeelah Montesano, Domenico Albrizio, Stefania Zengin, Gokhan Mahomoodally, Mohamad Fawzi The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations |
title | The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations |
title_full | The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations |
title_fullStr | The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations |
title_full_unstemmed | The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations |
title_short | The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations |
title_sort | versatility of antioxidant assays in food science and safety—chemistry, applications, strengths, and limitations |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464350/ https://www.ncbi.nlm.nih.gov/pubmed/32764410 http://dx.doi.org/10.3390/antiox9080709 |
work_keys_str_mv | AT bibisadeernabeelah theversatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT montesanodomenico theversatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT albriziostefania theversatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT zengingokhan theversatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT mahomoodallymohamadfawzi theversatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT bibisadeernabeelah versatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT montesanodomenico versatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT albriziostefania versatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT zengingokhan versatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations AT mahomoodallymohamadfawzi versatilityofantioxidantassaysinfoodscienceandsafetychemistryapplicationsstrengthsandlimitations |