Abstract

Antioxidants had a growing interest owing to their protective roles in food and pharmaceutical products against oxidative deterioration and in the body and against oxidative stress-mediated pathological processes. Screening of antioxidant properties of plants and plant-derived compounds requires appropriate methods, which address the mechanism of antioxidant activity and focus on the kinetics of the reactions including the antioxidants. Many studies evaluating the antioxidant activity of various samples of research interest using different methods in food and human health have been conducted. These methods are classified, described, and discussed in this review. Methods based on inhibited autoxidation are the most suited for termination-enhancing antioxidants and for chain-breaking antioxidants, while different specific studies are needed for preventive antioxidants. For this purpose, the most common methods used in vitro determination of antioxidant capacity of food constituents were examined. Also, a selection of chemical testing methods was critically reviewed and highlighted. In addition, their advantages, disadvantages, limitations and usefulness were discussed and investigated for pure molecules and raw extracts. The effect and influence of the reaction medium on the performance of antioxidants are also addressed. Hence, this overview provides a basis and rationale for developing standardized antioxidant methods for the food, nutraceuticals, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS^·+) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging, Fe³⁺–Fe²⁺ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu²⁺) reducing power assay (Cuprac), Folin–Ciocalteu reducing capacity (FCR assay), peroxyl radical (ROO·), superoxide radical anion (O₂^·−), hydrogen peroxide (H₂O₂) scavenging assay, hydroxyl radical (OH·) scavenging assay, singlet oxygen (¹O₂) quenching assay, nitric oxide radical (NO·) scavenging assay and chemiluminescence assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods, which are currently used for the detection of antioxidant properties of food components. This review consists of two main sections. The first section is devoted to the main components in the food and pharmaceutical applications. The second general section comprises some definitions of the main antioxidant methods commonly used for the determination of the antioxidant activity of components. In addition, some chemical, mechanistic and kinetic basis, and technical details of the used methods are given.

中文翻译：

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抗氧化剂和抗氧化剂方法：更新概述。

摘要

由于抗氧化剂在食品和药品中对氧化变质以及在人体中以及对氧化应激介导的病理过程的保护作用，它们的兴趣日益增长。筛选植物和植物来源化合物的抗氧化剂特性需要适当的方法，这些方法解决了抗氧化剂活性的机理，并着重于包括抗氧化剂在内的反应动力学。已经进行了许多研究，这些研究在食物和人类健康中使用不同的方法评估了各种研究对象的抗氧化活性。这些方法在本文中进行了分类，描述和讨论。基于抑制自氧化的方法最适合用于增强端接的抗氧化剂和链断裂抗氧化剂，预防性抗氧化剂需要不同的专门研究。为此，检查了体外测定食品成分抗氧化能力的最常用方法。此外，对化学测试方法的选择也进行了严格审查和强调。此外，对纯分子和粗提物的优点，缺点，局限性和有用性进行了讨论和研究。还讨论了反应介质对抗氧化剂性能的影响。因此，本概述为开发用于食品，营养食品和膳食补充剂行业的标准化抗氧化剂方法提供了基础和原理。此外，发现并突出了每种方法的最重要的优点和缺点。对这些方法的化学原理进行了概述和严格讨论。2,2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸盐）自由基（ABTS）方法的化学原理^·+）清除，1,1-二苯基-2-甲基肼基（DPPH·）自由基清除，Fe ³⁺ -Fe ²⁺转化分析，三价铁还原抗氧化剂能力（FRAP）分析，铜离子（Cu ²⁺）还原能力分析（Cuprac），Folin–Ciocalteu还原能力（FCR测定），过氧自由基（ROO·），超氧自由基阴离子（O ₂ ^·−），过氧化氢（H ₂ O ₂）清除测定，羟基自由基（OH·）清除测定单线态氧（¹ O ₂概述并严格讨论了淬灭分析，一氧化氮自由基（NO·）清除分析和化学发光分析。而且，通过多种方法讨论了主要食品成分的一般抗氧化剂方面，这些方法目前用于检测食品成分的抗氧化剂特性。这篇评论包括两个主要部分。第一部分专门介绍食品和药品应用中的主要组成部分。第二部分概述了通常用于确定组分抗氧化活性的主要抗氧化方法的一些定义。此外，还给出了所用方法的一些化学，机理和动力学基础以及技术细节。