Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

被引：28

作者：

Sadowska-Bartosz, Izabela ^{[1
]}

Bartosz, Grzegorz ^{[2
]}

机构：

[1] Rzeszow Univ, Coll Nat Sci, Inst Food Technol & Nutr, Lab Analyt Biochem, 4 Zelwerowicza St, PL-35601 Rzeszow, Poland

[2] Rzeszow Univ, Coll Nat Sci, Inst Food Technol & Nutr, Dept Bioenerget, 4 Zelwerowicza St, PL-35601 Rzeszow, Poland

来源：

PROCESSES | 2022年 / 10卷 / 10期

关键词：

total antioxidant capacity; food; ABTS; DPPH; FRAP; ORAC; cooking; digestion; RADICAL SCAVENGING ACTIVITY; HIGH HYDROSTATIC-PRESSURE; ENDOMETRIAL CANCER-RISK; TOTAL PHENOLIC CONTENT; PROSPECTIVE COHORT; COOKING METHODS; HYDROPHILIC ANTIOXIDANTS; REDUCING CAPACITY; COLORECTAL-CANCER; OXIDATIVE STRESS;

D O I：

10.3390/pr10102031

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This review presents the most popular assays of TAC and their limitations, databases of TAC of food products, their application in clinical studies, and the effect of processing on the TAC of food. The importance of sample preparation for TAC assays and striking effects of digestion in the gastrointestinal tract on the TAC of food are discussed. Critical opinions on the validity of food TAC assays are considered. It is concluded that TAC methods can be useful as screening assays for food quality control and as low-cost, high-throughput tools used to discover potential antioxidant sources and follow changes in the content of antioxidants during food processing. However, effects revealed by TAC assays should be followed and explained using more specific methods.

引用

页数：23

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