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Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals
In recent years, there has been a growing interest in the application of antioxidants in food and pharmaceuticals due to their association with beneficial health effects against numerous oxidative-related human diseases. The antioxidant potential can be measured by various assays with specific mecha...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686769/ https://www.ncbi.nlm.nih.gov/pubmed/36358583 http://dx.doi.org/10.3390/antiox11112213 |
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author | Christodoulou, Marios C. Orellana Palacios, Jose C. Hesami, Golnaz Jafarzadeh, Shima Lorenzo, José M. Domínguez, Rubén Moreno, Andres Hadidi, Milad |
author_facet | Christodoulou, Marios C. Orellana Palacios, Jose C. Hesami, Golnaz Jafarzadeh, Shima Lorenzo, José M. Domínguez, Rubén Moreno, Andres Hadidi, Milad |
author_sort | Christodoulou, Marios C. |
collection | PubMed |
description | In recent years, there has been a growing interest in the application of antioxidants in food and pharmaceuticals due to their association with beneficial health effects against numerous oxidative-related human diseases. The antioxidant potential can be measured by various assays with specific mechanisms of action, including hydrogen atom transfer, single electron transfer, and targeted scavenging activities. Understanding the chemistry of mechanisms, advantages, and limitations of the methods is critical for the proper selection of techniques for the valid assessment of antioxidant activity in specific samples or conditions. There are various analytical techniques available for determining the antioxidant activity of biological samples, including food and plant extracts. The different methods are categorized into three main groups, such as spectrometry, chromatography, and electrochemistry techniques. Among these assays, spectrophotometric methods are considered the most common analytical technique for the determination of the antioxidant potential due to their sensitivity, rapidness, low cost, and reproducibility. This review covers the mechanism of actions and color changes that occur in each method. Furthermore, the advantages and limitations of spectrophotometric methods are described and discussed in this review. |
format | Online Article Text |
id | pubmed-9686769 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96867692022-11-25 Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals Christodoulou, Marios C. Orellana Palacios, Jose C. Hesami, Golnaz Jafarzadeh, Shima Lorenzo, José M. Domínguez, Rubén Moreno, Andres Hadidi, Milad Antioxidants (Basel) Review In recent years, there has been a growing interest in the application of antioxidants in food and pharmaceuticals due to their association with beneficial health effects against numerous oxidative-related human diseases. The antioxidant potential can be measured by various assays with specific mechanisms of action, including hydrogen atom transfer, single electron transfer, and targeted scavenging activities. Understanding the chemistry of mechanisms, advantages, and limitations of the methods is critical for the proper selection of techniques for the valid assessment of antioxidant activity in specific samples or conditions. There are various analytical techniques available for determining the antioxidant activity of biological samples, including food and plant extracts. The different methods are categorized into three main groups, such as spectrometry, chromatography, and electrochemistry techniques. Among these assays, spectrophotometric methods are considered the most common analytical technique for the determination of the antioxidant potential due to their sensitivity, rapidness, low cost, and reproducibility. This review covers the mechanism of actions and color changes that occur in each method. Furthermore, the advantages and limitations of spectrophotometric methods are described and discussed in this review. MDPI 2022-11-08 /pmc/articles/PMC9686769/ /pubmed/36358583 http://dx.doi.org/10.3390/antiox11112213 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Christodoulou, Marios C. Orellana Palacios, Jose C. Hesami, Golnaz Jafarzadeh, Shima Lorenzo, José M. Domínguez, Rubén Moreno, Andres Hadidi, Milad Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals |
title | Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals |
title_full | Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals |
title_fullStr | Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals |
title_full_unstemmed | Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals |
title_short | Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals |
title_sort | spectrophotometric methods for measurement of antioxidant activity in food and pharmaceuticals |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686769/ https://www.ncbi.nlm.nih.gov/pubmed/36358583 http://dx.doi.org/10.3390/antiox11112213 |
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