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Use of Reference Compounds in Antioxidant Activity Assessment
Abstract
The choice of reference compounds is examined as a “critical control point” of antioxidant activity assessment. Gallic, caffeic, sinapic, uric, and ascorbic acids, isoeugenol, and Trolox were tested using different redox (FRAP, Folin−Ciocalteu) and radical scavenging (DPPH •, ABTS • +, CBA, ORAC) assays. The ability to chelate transition metals was assessed to support some of the findings. Analytes were also tested in liposomes. On the basis of the findings, we do not recommend uric acid (due to solubility constrains) and ascorbic acid (due to fast degradation kinetics) as references. The behavior of the rest of the compounds could not always be attributed to typical structural characteristics. Selection of suitable reference compounds for in vitro antioxidant activity assays is not an easy task to achieve. The choice of reference compounds has to remain at the convenience of the researchers, with regard to the aim of the study. Keywords: Antioxidants; antioxidant activity assessment; reference compound; radical scavenging assays; redox assays; liposome oxidation; gallic acid; caffeic acid; sinapic acid; uric acid; ascorbic acid; isoeugenol; Trolox
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Cited by
Assessment of antioxidant capacity in vitro and in vivo
Niki, E. (2010) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2010.04.016 · Cited by 873
Review 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
Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity
Nićiforović, N., & Abramovič, H. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12041 · Cited by 511
Relationships between Free Radical Scavenging and Antioxidant Activity in Foods
Alamed, J., Chaiyasit, W., McClements, D. J., & Decker, E. A. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803436c · Cited by 306
Capitani, C. D., Carvalho, A. C. L., Rivelli, D. P., Barros, S. B. M., & Castro, I. A. (2009) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.200800215 · Cited by 53
Metadata
- Authors
- Nenadis, N., Lazaridou, O., & Tsimidou, M. Z.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2007-06-19
- Volume
- 55
- Issue
- 14
- Pages
- 5452-5460
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1984886089
- Cited by
- 160
- References
- 0
- FWCI
- 4.20
- Type
- journal article
- Language
- en
- Open access
- closed
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