Study Approach of Antioxidant Properties in Foods: Update and Considerations

doi:10.3390/foods6030017

. 2017 Feb 28;6(3):17.

doi: 10.3390/foods6030017.

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Alessandra Durazzo¹

Affiliations

Affiliation

¹ Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy. alessandra.durazzo@crea.gov.it.

PMID: 28264480
PMCID: PMC5368536
DOI: 10.3390/foods6030017

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Alessandra Durazzo. Foods. 2017.

. 2017 Feb 28;6(3):17.

doi: 10.3390/foods6030017.

Author

Alessandra Durazzo¹

Affiliation

¹ Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy. alessandra.durazzo@crea.gov.it.

PMID: 28264480
PMCID: PMC5368536
DOI: 10.3390/foods6030017

Abstract

The assessment of interactions between natural antioxidants and other food matrix components represents the main step in the investigation of total antioxidant properties, in terms of potential health benefits. The diversity of chemical structures of natural compounds, besides their possible interactions, as well as the biological role and different modes of action makes it difficult to assess a single and reliable procedure for the evaluation of antioxidant activity. Today, much attention is given to the distinction between extractable and non-extractable antioxidants as a key tool in the description of the nutritional and healthy properties of food matrices. The starting point for the investigation of antioxidant effects of food extracts is the analysis of antioxidant properties of pure compounds and their interactions. Another complementary approach could be represented by the study of how different biologically active compound-rich extracts contribute to the total antioxidant capacity.

Keywords: antioxidant properties; biologically active fractions; extractable compounds; non-extractable compounds; pure compounds; study approach.

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Conflict of interest statement

The authors declare no conflict of interest.

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References

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1. Apak R., Gorinstein S., Böhm V., Schaich K.M., Özyürek M., Kubilay Güçlü K. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report) Pure Appl. Chem. 2013;85:957–998. doi: 10.1351/PAC-REP-12-07-15. - DOI
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[1] Scalbert A., Manach C., Morand C., Rémésy C., Jiménez L. Dietary polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 2005;45:287–306. doi: 10.1080/1040869059096. - DOI - PubMed

[2] Scalbert A., Manach C., Morand C., Rémésy C., Jiménez L. Dietary polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 2005;45:287–306. doi: 10.1080/1040869059096. - DOI - PubMed

[3] Rice-Evans C., Miller M., Paganga G. Antioxidant properties of phenolic compounds. Adv. Exp. Med. Biol. 1997;701:283–289. doi: 10.1016/S1360-1385(97)01018-2. - DOI

[4] Rice-Evans C., Miller M., Paganga G. Antioxidant properties of phenolic compounds. Adv. Exp. Med. Biol. 1997;701:283–289. doi: 10.1016/S1360-1385(97)01018-2. - DOI

[5] Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005;53:4290–4302. doi: 10.1021/jf0502698. - DOI - PubMed

[6] Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005;53:4290–4302. doi: 10.1021/jf0502698. - DOI - PubMed

[7] Apak R., Gorinstein S., Böhm V., Schaich K.M., Özyürek M., Kubilay Güçlü K. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report) Pure Appl. Chem. 2013;85:957–998. doi: 10.1351/PAC-REP-12-07-15. - DOI

[8] Apak R., Gorinstein S., Böhm V., Schaich K.M., Özyürek M., Kubilay Güçlü K. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report) Pure Appl. Chem. 2013;85:957–998. doi: 10.1351/PAC-REP-12-07-15. - DOI

[9] Apak R., Özyürek M., Güçlü K., Çapanoğlu E. Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. J. Agric. Food Chem. 2016;64:997–1027. doi: 10.1021/acs.jafc.5b04739. - DOI - PubMed

[10] Apak R., Özyürek M., Güçlü K., Çapanoğlu E. Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. J. Agric. Food Chem. 2016;64:997–1027. doi: 10.1021/acs.jafc.5b04739. - DOI - PubMed

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Study Approach of Antioxidant Properties in Foods: Update and Considerations

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Study Approach of Antioxidant Properties in Foods: Update and Considerations

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