Methodological aspects about in vitro evaluation of antioxidant properties

被引：568

作者：

Magalhaes, Luis M. ^{[1
]}

Segundo, Marcela A. ^{[1
]}

Reis, Salette ^{[1
]}

Lima, Jose L. F. C. ^{[1
]}

机构：

[1] Univ Porto, Fac Farm, Serv Quim Fis, REQUIMTE, P-4099030 Oporto, Portugal

来源：

ANALYTICA CHIMICA ACTA | 2008年 / 613卷 / 01期

关键词：

antioxidants; scavenging capacity; reactive oxygen species; reactive nitrogen species;

D O I：

10.1016/j.aca.2008.02.047

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Several of the most commonly used methods for in vitro determination of antioxidant capacity are reviewed in the present paper. The chemical principles of methods based either on biological oxidants (peroxyl radical, superoxide radical anion, hydrogen peroxide, hydroxyl radical, hypochlorous acid, singlet oxygen, nitric oxide radical, and peroxynitrite) or on non-biological assays (scavenging of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (TEAC assay), scavenging of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH degrees assay), ferric reducing antioxidant power (FRAP assay), Folin-Ciocalteu reducing capacity (FC assay), electrochemical total reducing capacity) are outlined and critically discussed. The scope of application, the advantages and shortcomings of each method are also highlighted. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：1 / 19

页数：19

共 225 条

[81] Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method [J].

Guo, Shanshan ;

Deng, Qianchun ;

Xiao, Junsong ;

Xie, Bijun ;

Sun, Zhida .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (08) :3134-3140

[82] SCAVENGING OF HYPOCHLOROUS ACID BY LIPOIC ACID [J].

HAENEN, GRMM ;

BAST, A .

BIOCHEMICAL PHARMACOLOGY, 1991, 42 (11) :2244-2246

[83] High molecular weight plant polyphenolics (tannins) as biological antioxidants [J].

Hagerman, AE ;

Riedl, KM ;

Jones, GA ;

Sovik, KN ;

Ritchard, NT ;

Hartzfeld, PW ;

Riechel, TL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (05) :1887-1892

[84] FREE-RADICALS AND ANTIOXIDANTS IN FOOD AND IN-VIVO - WHAT THEY DO AND HOW THEY WORK [J].

HALLIWELL, B ;

MURCIA, MA ;

CHIRICO, S ;

ARUOMA, OI .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1995, 35 (1-2) :7-20

[85] THE DEOXYRIBOSE METHOD - A SIMPLE TEST-TUBE ASSAY FOR DETERMINATION OF RATE CONSTANTS FOR REACTIONS OF HYDROXYL RADICALS [J].

HALLIWELL, B ;

GUTTERIDGE, JMC ;

ARUOMA, OI .

ANALYTICAL BIOCHEMISTRY, 1987, 165 (01) :215-219

[86] Phagocyte-derived reactive species: salvation or suicide? [J].

Halliwell, Barry .

TRENDS IN BIOCHEMICAL SCIENCES, 2006, 31 (09) :509-515

[87] Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States [J].

Halvorsen, Bente L. ;

Carlsen, Monica H. ;

Phillips, Katherine M. ;

Bohn, Siv K. ;

Holte, Kari ;

Jacobs, David R., Jr. ;

Blomhoff, Rune .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 2006, 84 (01) :95-135

[88] Antioxidant capacity of oat (Avena sativa L.) extracts.: 1.: Inhibition of low-density lipoprotein oxidation and oxygen radical absorbance capacity [J].

Handelman, GJ ;

Cao, G ;

Walter, MF ;

Nightingale, ZD ;

Paul, GL ;

Prior, RL ;

Blumberg, JB .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (12) :4888-4893

[89]

HEVEL JM, 1994, METHOD ENZYMOL, V233, P250

[90] Evaluation of antioxidant activity by chemiluminescence [J].

Hirayama, O ;

Takagi, M ;

Hukumoto, K ;

Katoh, S .

ANALYTICAL BIOCHEMISTRY, 1997, 247 (02) :237-241

← 4 5 6 7 8 9 10 11 12 13 →