Measuring antioxidant effectiveness in food

Many new in vitro methods have been developed to evaluate antioxidant activity. Unfortunately, these in vitro methods often correlate poorly with the ability of compounds to inhibit oxidative deterioration of foods because the in vitro assays do not account for factors such as the physical location of the antioxiclant, its interaction with other food components, and environmental conditions. To accurately evaluate the potential of antioxiclants in foods, models must be developed that have the chemical, physical, and environmental conditions expected in food products. This paper outlines model systems of the evaluation of antioxiclants in three types of foods: bulk oil, oil-in-water emulsions, and muscle foods. These model systems are not intended to be inclusive of all possible methods to measure lipid oxidation and antioxidant activity. However, use of these models would allow researchers to more easily compare research results from one paper to another.