The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations
Open accessAbstract
Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role in high-throughput and cost-effective assessment of antioxidant capacities of natural products such as medicinal plants and food samples. However, several investigators have expressed concerns about the reliability of existing in vitro assays. Such concerns arise mainly from the poor correlation between in vitro and in vivo results. In addition, in vitro assays have the problem of reproducibility. To date, antioxidant capacities are measured using a panel of assays whereby each assay has its own advantages and limitations. This unparalleled review hotly disputes on in vitro antioxidant assays and elaborates on the chemistry behind each assay with the aim to point out respective principles/concepts. The following critical questions are also addressed: (1) What make antioxidant assays coloured? (2) What is the reason for working at a particular wavelength? (3) What are the advantages and limitations of each assay? and (4) Why is a particular colour observed in antioxidant–oxidant chemical reactions? Furthermore, this review details the chemical mechanism of reactions that occur in each assay together with a colour ribbon to illustrate changes in colour. The review ends with a critical conclusion on existing assays and suggests constructive improvements on how to develop an adequate and universal antioxidant assay.
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Citations
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
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“After the discovery of O2 by Lavoisier, Scheele, and Priestley in the 18th century, Thenard was the first one who reported the synthesis of H2O2 in 1818 [72].”
BackgroundCarocho, M., & Ferreira, I. C. F. R. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2012.09.021 · Cited by 1,661
Role of antioxidants in prophylaxis and therapy: A pharmaceutical perspective
Ratnam, D. V., Ankola, D. D., Bhardwaj, V., Sahana, D. K., & Kumar, M. N. V. R. (2006) · Journal of Controlled Release · doi:10.1016/j.jconrel.2006.04.015 · Cited by 885
Cited by
Anthocyanins: Factors Affecting Their Stability and Degradation
Enaru, B., Drețcanu, G., Pop, T. D., Stǎnilǎ, A., & Diaconeasa, Z. (2021) · Antioxidants · doi:10.3390/antiox10121967 · Cited by 911
Rumpf, J., Burger, R., & Schulze, M. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123470 · Cited by 830
Poomanee, W., Yaowiwat, N., Pattarachaidaecharuch, T., & Leelapornpisid, P. (2023) · Scientific Reports · doi:10.1038/s41598-023-32738-7 · Cited by 20
Metadata
- Authors
- Bibi Sadeer, N., Montesano, D., Albrizio, S., Zengin, G., & Mahomoodally, M. F.
- Venue
- Antioxidants
- Publisher
- MDPI AG
- Published
- 2020-08-05
- Volume
- 9
- Issue
- 8
- Pages
- 709
- ISSN
- 2076-3921 (ISSN-L)
- OpenAlex
- W3047122575
- Cited by
- 647
- References
- 4
- FWCI
- 22.38
- Type
- journal article
- Language
- en
- Open access
- gold
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- Bibi Sadeer, N., Montesano, D., Albrizio, S., Zengin, G., & Mahomoodally, M. F. (2020). The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations. Antioxidants. https://doi.org/10.3390/antiox9080709
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