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Antioxidant activity of food constituents: an overview

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Gülçin, İlhami·2012·Archives of Toxicology
DOI 10.1007/s00204-011-0774-2
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Abstract

Recently, there has been growing interest in research into the role of plant-derived antioxidants in food and human health. The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, coffee, and cacao on human health has been recently recognized to originate from their antioxidant activity. For this purpose, the most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented. Also, the general chemistry underlying the assays in the present paper was clarified. Hence, this overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS·+) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging, Fe3+–Fe2+ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu2+) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical scavenging, superoxide anion radical (O2·−) scavenging, hydrogen peroxide (H2O2) scavenging, hydroxyl radical (OH·) scavenging, singlet oxygen (1O2) quenching assay and nitric oxide radical (NO·) scavenging assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods which are currently used for detection of antioxidant properties food components. This review consists of two main sections. The first section is devoted to main components in the foodstuffs and beverages. The second general section is some definitions of the main antioxidant methods commonly used for determination of antioxidant activity of components in the foodstuffs and beverages. In addition, there are given some chemical and kinetic basis and technical details of the used methods.

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  136. Gülçin İ, Beydemir Ş, Şat İG, Küfrevioğlu Öİ (2005c) Evaluation of antioxidant activity of cornelian cherry (Cornus mas L.). Acta Aliment Hung 34:193–202 · DOI
  137. Gülçin İ, Elias R, Gepdiremen A, Boyer L (2006a) Antioxidant activity of lignans from fringe tree (Chionanthus virginicus L.). Eur Food Res Technol 223:759–767 · DOI · Paper page
  138. Gülçin İ, Mshvildadze V, Gepdiremen A, Elias R (2006b) Antioxidant activity of a triterpenoid glycoside isolated from the berries of Hedera colchica: 3-O-(β-D-glucopyranosyl)-hederagenin. Phytother Res 20:130–134 · DOI
  139. Gülçin İ, Mshvildadze V, Gepdiremen A, Elias R (2006c) Screening of antioxidant and antiradical activity of monodesmosides and crude extract from Leontice smirnowii Tuber. Phytomedicine 13:343–351 · DOI · Paper page
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  141. Gülçin İ, Elmastas M, Aboul-Enein HY (2007b) Determination of antioxidant and radical scavenging activity of basil (Ocimum basilicum) assayed by different methodologies. Phytother Res 21:354–361 · DOI · Paper page
  142. Gülçin İ, Oktay M, Köksal E, Şerbetçi H, Beydemir Ş, Küfrevioglu ÖI (2008a) Antioxidant and radical scavenging activities of uric acid. Asian J Chem 20:2079–2090
  143. Gülçin İ, Tel AZ, Kirecci E (2008b) Antioxidant, antimicrobial, antifungal and antiradical activities of Cyclotrichium niveum (Boiss.) Manden and Scheng. Int J Food Propert 11:450–471 · DOI · Paper page
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  145. Gülçin İ, Bursal E, Şehitoğlu HM, Bilsel M, Gören AC (2010a) Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey. Food Chem Toxicol 48:2227–2238 · DOI · Paper page
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  147. Gülçin İ, Huyut Z, Elmastaş M, Aboul-Enein HY (2010c) Radical scavenging and antioxidant activity of tannic acid. Arab J Chem 3:43–53 · DOI · Paper page
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Metadata

Authors
Gülçin, İ.
Venue
Archives of Toxicology
Publisher
Springer Science and Business Media LLC
Published
2011-11-20
Volume
86
Issue
3
Pages
345-391
ISSN
  • 0340-5761 (ISSN-L)
  • 1432-0738
DOI
10.1007/s00204-011-0774-2
OpenAlex
W2055933087
Cited by
1,663
References
19
FWCI
34.68
Type
journal article
Language
en
Open access
green
Licence
www.springer.com/tdm (tdm)

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Gülçin, İ. (2012). Antioxidant activity of food constituents: an overview. Archives of Toxicology. https://doi.org/10.1007/s00204-011-0774-2

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