The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Methodology for the determination of biological antioxidant capacity in vitro: a review
Abstract
One of the effective means of adding value to agricultural produce is the development of functional foods or dietary supplements enriched with antioxidants. This process involves extraction of antioxidant rich fractions from their sources and then testing for antioxidant activity prior to adding these back to the foods or packing into pills or capsules. Ideally, the antioxidant activity should be tested using both in vitro and in vivo techniques but due to the high cost of conducting animal and human feeding trials, many products undergo only in vitro testing. This review describes popular methods commonly used for testing antioxidant activity in vitro, with particular reference to their reliability, efficiency, accessibility and biological relevance. Copyright © 2006 Society of Chemical Industry
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Cites
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162
Reactivity of HO2/O− 2 radicals in aqueous solution
Bielski, B. H. J., Cabelli, D. E., Arudi, R. L., & Ross, A. B. (1985) · Journal of Physical and Chemical Reference Data · doi:10.1063/1.555739 · Cited by 2,169
Cited by
Antioxidants and antioxidant methods: an updated overview
Gulcin, İ. (2020) · Archives of Toxicology · doi:10.1007/s00204-020-02689-3 · Cited by 2,205
Antioxidant assays for plant and food components
Moon, J.-K., & Shibamoto, T. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803537k · Cited by 958
Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review
Miguel, M. G. (2010) · Molecules · doi:10.3390/molecules15129252 · Cited by 933
“Many methods have been developed and compiled in recent review articles, being also in some of them reported the advantages and disadvantages of those methods [27, [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] .”
MethodReview of methods to determine antioxidant capacities
Karadag, A., Ozcelik, B., & Saner, S. (2009) · Food Analytical Methods · doi:10.1007/s12161-008-9067-7 · Cited by 753
Antioxidant activity of medicinal and aromatic plants. A review.
Miguel, M. G. (2010) · Flavour and Fragrance Journal · doi:10.1002/ffj.1961 · Cited by 323
Tzima, K., Brunton, N. P., Lyng, J. G., Frontuto, D., & Rai, D. K. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102644 · Cited by 106
Antioxidant activity of six Portuguese thyme species essential oils
Dandlen, S. A., Lima, A. S., Mendes, M. D., Miguel, M. G., Faleiro, M. L., Sousa, M. J., Pedro, L. G., Barroso, J. G., & Figueiredo, A. C. (2010) · Flavour and Fragrance Journal · doi:10.1002/ffj.1972 · Cited by 71
Metadata
- Authors
- MacDonald‐Wicks, L. K., Wood, L. G., & Garg, M. L.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2006-08-23
- Volume
- 86
- Issue
- 13
- Pages
- 2046-2056
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2060528892
- Cited by
- 379
- References
- 2
- FWCI
- 5.32
- Type
- journal article
- Language
- en
- Open access
- closed
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