Review of methods to determine chain-breaking antioxidant activity in food

ROGINSKY, V; LISSI, E

doi:10.1016/j.foodchem.2004.08.004

Cited by 855Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsAntioxidant Activity and Oxidative Stress

Review of methods to determine chain-breaking antioxidant activity in food

ROGINSKY, V, LISSI, E·2005·Food Chemistry

DOI 10.1016/j.foodchem.2004.08.004

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Abstract

The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, red wine, coffee, and cacao on human health has been recently recognized to originate from the chain-breaking antioxidant activity (AOA) of natural polyphenols, a significant constituent of the above products. For this reason, the dietary value of such products is determined to a large extent by their AOA. The latter stimulated the development of effective and reliable methods for determining AOA. Although the kinetic approach provides the basis of the majority of these methods, only a few of them have been analyzed from the viewpoint of chemical kinetics. This review is intended to close down this gap, at least partly. The most popular methods for determining chain-breaking AOA of food are considered with the aim to estimate their reliability and limitations. The main requirements imposed on these methods have been suggested. The main attention has been paid to the repeatability of the data obtained. Along with the methods that are currently popular among researchers working in food chemistry and biomedical sciences, perspectives of the application of the methods used to studying industrial antioxidants have also been considered. The review consists of two main sections. In the first general section, definitions of the main parameters used to characterize AOA are given and the kinetic basis of the methods applied is considered in some detail. The second section is devoted to particular methods including some technical details. In conclusion the data on AOA obtained by various methods are correlated with each other.

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Indirect methods study the ability of an antioxidant to scavenge free radicals, which is not associated with real oxidative degradation.
“The indirect method studies the ability of antioxidant to scavenge some free radicals, which is not associated with the real oxidative degradation [29].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [29]
Direct methods for determining antioxidant activity are based on studying the effect of a tested product containing antioxidants on the oxidative degradation of a testing system.
“Direct methods are based on studying the effect of a tested product (e.g. food) containing antioxidants on the oxidative degradation of a testing system.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [29]
TBARS is representative of a rather late stage of lipid oxidation, when the oxidation substrate has undergone substantial transformation.
“However, TBARS is representative of a rather late stage of lipid oxidation, when the oxidation substrate has undergone substantial transformation [29].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [29]
Direct and indirect methods have been applied to determine the chain-breaking antioxidant activity of natural products.
“Direct and indirect methods have been applied to determine the chain-breaking antioxidant activity of natural products.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [29]

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Authors: ROGINSKY, V, & LISSI, E.
Affiliations: Russian Academy of Sciences (RU)
Universidad de Santiago de Chile (CL)
Corresponding author: ROGINSKY, V
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2005-09
Volume: 92
Issue: 2
Pages: 235-254
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2004.08.004
OpenAlex: W2016469284
Cited by: 855
References: 103
Citations by year: 2026: 18 · 2025: 25 · 2024: 32 · 2023: 29 · 2022: 44 · 2021: 33 · 2020: 39 · 2019: 39 · 2018: 34 · 2017: 48 · 2016: 44 · 2015: 51 · 2014: 56 · 2013: 68 · 2012: 71
FWCI: 12.63
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
Topics: Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
Keywords: natural polyphenols, dietary antioxidants, reaction kinetics, kinetic approach

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Review of methods to determine chain-breaking antioxidant activity in food

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