Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays

Reşat Apak*, Mustafa Özyürek, Kubilay Güçlü, Esra Çapanoʇlu

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

537 Citations (Scopus)

Abstract

Because there is no widely adopted "total antioxidant parameter" as a nutritional index for labeling food and biological fluids, it is desirable to establish and standardize methods that can measure the total antioxidant capacity (TAC) level directly from plant-based food extracts and biological fluids. In this review, we (i) present and classify the widely used analytical approaches (e.g., in vitro and in vivo, enzymatic and nonenzymatic, electron transfer (ET)- and hydrogen atom transfer (HAT)-based, direct and indirect assays) for evaluating antioxidant capacity/activity; (ii) discuss total antioxidant capacity/activity assays in terms of chemical kinetics and thermodynamics, reaction mechanisms, and analytical performance characteristics, together with advantages and drawbacks; and (iii) critically evaluate ET-based methods for analytical, food chemical, biomedical/clinical, and environmental scientific communities so that they can effectively use these assays in the correct places to meet their needs.

Original languageEnglish
Pages (from-to)997-1027
Number of pages31
JournalJournal of Agricultural and Food Chemistry
Volume64
Issue number5
DOIs
Publication statusPublished - 10 Feb 2016

Bibliographical note

Publisher Copyright:
© 2016 American Chemical Society.

Keywords

  • antioxidant activity
  • antioxidant mechanisms
  • electron transfer-based assays
  • food analytical methods
  • total antioxidant capacity

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