Measurement of antioxidant activity and capacity : recent trends and applications

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Title:

Author:

Apak, Reşat, editor.

ISBN:

9781119135364

9781119135371

Edition:

First edition.

Physical Description:

1 online resource

Series:

Functional food science and technology series

Functional food science and technology series.

Contents:

Intro -- Title Page -- Copyright Page -- Contents -- List of contributors -- Chapter 1 Nomenclature and general classification of antioxidant activity/capacity assays -- 1.1 Introduction -- 1.2 Nomenclature of antioxidant activity/capacity assays -- 1.3 Classification of antioxidant activity/ capacity assays -- 1.3.1 Hydrogen atom transfer-based assays -- 1.3.2 Single electron-transfer-based assays -- 1.3.3 Mixed-mode (HAT/SET) assays -- 1.3.4 In vivo antioxidant activity assays -- 1.3.5 Miscellaneous methods -- 1.4 Conclusions -- References -- Chapter 2 Assays based on competitive measurement of the scavenging ability of reactive oxygen/nitrogen species -- 2.1 Introduction -- 2.2 Kinetics is more important than thermodynamics when it comes to scavenging ROS -- 2.3 Peroxyl radical scavenging capacity assay based on inhibition of lipid autoxidation -- 2.4 Application of molecular probes for quantification of antioxidant capacity in scavenging specific ROS/RNS -- 2.4.1 General kinetic considerations -- 2.4.2 Quantification of superoxide scavenging activity: the "SORAC" assay -- 2.4.3 Quantifying nitrogen dioxide scavenging activity (ORAC-NO2 assay) by competitive kinetics applying NO2-selective fluorescent probe -- 2.4.4 Assay for quantification of singlet oxygen scavenging activity -- 2.4.5 Assay for quantification of hypochlorous acid scavenging activity of antioxidants -- 2.5 Conclusion: a unified approach for measuring antioxidant capacity against different ROS? -- 2.5.1 A unified approach to quantify antioxidant capacity? -- Acknowledgment -- References -- Chapter 3 Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay -- 3.1 Introduction -- 3.2 Chemical assays to evaluate the antioxidant capacity of food samples -- 3.2.1 Use of colored and stable free radicals.

3.2.2 Capacity of antioxidants to reduce cupric or ferric ions -- 3.2.3 Competitive methods -- 3.2.4 Methodologies based on the ability of PC to generate nanoparticles -- 3.3 Chemical examination of the ORAC assay: advantages and drawbacks -- 3.4 Future perspectives to improve the antioxidant capacity evaluation of food samples -- 3.5 Conclusions -- Acknowledgments -- References -- Chapter 4 Electron transfer-based antioxidant capacity assays and the cupric ion reducing antioxidant capacity (CUPRAC) assay -- 4.1 Introduction -- 4.1.1 Classification of AOA and TAC assays -- 4.2 ET-based TAC assays -- 4.2.1 Calculation and precision of results in ET-based TAC assays -- 4.2.2 Reaction mechanisms and kinetic solvent effects in ET-based assays -- 4.3 CUPRAC assay of antioxidant capacity measurement -- References -- Chapter 5 The ferric reducing/antioxidant power (FRAP) assay for non-enzymatic antioxidant capacity: concepts, procedures, limitations and applications -- 5.1 Introduction: concepts and context -- 5.2 The ferric reducing/antioxidant power (FRAP) assay: a brief overview -- 5.3 Working concepts, what results represent, potential interferences, and limitations -- 5.3.1 Concepts -- 5.3.2 How the FRAP assay works -- 5.3.3 What antioxidants react in the FRAP assay, and what does the FRAP value represent? -- 5.3.4 Limitations: what does not react and what may interfere in the FRAP assay? -- 5.4 Method outline and detailed procedures for manual, semi-automated, and fully automated modes -- 5.4.1 Method outline -- 5.4.2 Reagents -- 5.4.3 Standards and quality control samples -- 5.4.4 Procedure in detail -- 5.4.5 Manual version in detail -- 5.4.6 Semi-automated microplate version -- 5.4.7 Automated procedure: illustrative example using the Cobas Fara centrifugal analyzer -- 5.5 Technical tips for the FRAP assay.

5.6 Issues of standardization (calibration) and how results are expressed -- 5.7 Issues of sample handling, storage, and extraction -- 5.8 Modifications to the FRAP assay -- 5.8.1 Simultaneous measurement of ascorbic acid and total antioxidant activity -- 5.8.2 The non-uric acid FRAP value -- 5.8.3 Other versions and assays -- 5.9 Illustrative applications -- 5.10 Cautions and concluding remarks -- Acknowledgments -- References -- Further reading -- Chapter 6 Folin-Ciocalteu method for the measurement of total phenolic content and antioxidant capacity -- 6.1 Introduction -- 6.2 Is the Folin-Ciocalteu method an antioxidant assay? -- 6.3 Folin-Ciocalteu assay to quantify phenolic compounds -- 6.4 Folin-Ciocalteu index in wines -- 6.4.1 Red wine -- 6.4.2 White wine -- 6.4.3 Method of calculation -- 6.5 Improving the method: more sustainability, less time, and lower cost -- 6.5.1 Procedure for wines -- 6.5.2 Procedure for biological samples (urine) -- 6.6 Beneficial effects of polyphenols measured by the Folin-Ciocalteu assay in human biological samples: a biomarker of polyphenol intake -- References -- Chapter 7 ABTS/TEAC (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)/Trolox®-Equivalent Antioxidant Capacity) radical scavenging mixed-mode assay -- 7.1 Introduction -- 7.2 Use of ABTS as a sensor of antioxidant activity: the TEAC assay -- 7.2.1 Generation of ABTS radical cation (ABTS+) -- 7.2.2 Quantification strategies -- 7.2.3 The lipophilic TEAC assay -- 7.3 Advantages and disadvantages -- 7.3.1 Advantages -- 7.3.2 Disadvantages -- 7.4 TEAC assay in hyphenated and high-throughput techniques -- 7.4.1 HPLC-TEAC assay -- 7.4.2 Microplate-TEAC assay -- 7.4.3 Stopped-flow assay -- 7.4.4 Flow injection assay -- 7.5 TEAC in pure compounds -- 7.6 TEAC in foods -- 7.7 Future perspectives -- References.

Chapter 8 DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl) radical scavenging mixed-mode colorimetric assay(s) -- 8.1 Overview -- 8.2 Characteristics of the DPPH radical -- 8.3 The concept behind the development of the DPPH colorimetric assay (Blois 1958) -- 8.4 How can antioxidants scavenge the DPPH? -- 8.5 The evolution of ideas on the underlying mechanism -- 8.5.1 The effect of reaction environment -- 8.5.2 The effect of structural characteristic of the test compounds -- 8.6 The DPPH colorimetric assay(s) -- 8.7 Toward the standardization of a DPPH assay to address structure-activity relationship issues -- 8.8 Toward the establishment of a DPPH assay for regulatory and market needs -- 8.9 Concluding remarks -- À la rechèrche du temps perdu -- References -- Chapter 9 Biomarkers of oxidative stress and cellular-based assays of indirect antioxidant measurement -- 9.1 Introduction -- 9.2 Oxidative stress -- 9.2.1 Free radicals -- 9.2.2 Oxidative stress -- 9.2.3 Oxidative damage -- 9.3 Biomarkers of oxidative stress -- 9.3.1 ROS and RNS -- 9.3.2 Lipid peroxidation products -- 9.3.3 Nucleic acid oxidation products -- 9.3.4 Protein oxidation products -- 9.3.5 Carbohydrate oxidation products -- 9.3.6 Antioxidant enzymes -- 9.4 Cell-based assays of indirect antioxidant measurement -- 9.4.1 Redox signaling mechanism underlying antioxidant actions -- 9.4.2 Cellular antioxidant activity assay -- 9.4.3 Other indirect antioxidant measurements -- 9.5 Conclusion -- References -- Chapter 10 Nanotechnology-enabled approaches for the detection of antioxidants by spectroscopic and electrochemical methods -- 10.1 Introduction -- 10.2 Spectroscopic nano-based approaches for antioxidant detection -- 10.2.1 Gold NPs -- 10.2.2 Silver NPs -- 10.2.3 Metal oxide NPs -- 10.3 Electrochemical detection -- 10.3.1 Carbon-based nanostructured electrodes.

10.3.2 AuNP-based electrochemical detection -- 10.3.3 Magnetic NPs -- 10.3.4 Nanostructured materials with enzyme mimetic properties -- 10.4 Conclusions and future research needs -- Acknowledgments -- References -- Chapter 11 Novel methods of antioxidant assay combining various principles -- 11.1 Introduction -- 11.2 Lipid peroxidation and formation of primary and secondary oxidation products -- 11.3 Use of gas chromatography for antioxidant assays -- 11.4 Novel gas chromatographic antioxidant assays -- 11.4.1 Gas chromatograph/malonaldehyde (GC/MA) assay -- 11.4.2 Aldehyde/carboxylic acid assay -- 11.5 Conclusion -- References -- Chapter 12 Physico-chemical principles of antioxidant action, including solvent and matrix dependence and interfacial phenomena -- 12.1 Introduction -- 12.2 Mechanism and kinetics of peroxidation -- 12.3 Initiation of lipid peroxidation chains -- 12.4 Antioxidants -- 12.5 How to recognize a good chain-breaking antioxidant -- 12.6 Determination of reactivity of a CBA towards peroxyl radicals -- 12.6.1 Direct methods of kinh determination -- 12.6.2 Methods based on detection of primary and secondary autoxidation products -- 12.6.3 Competitive methods -- 12.6.4 Oxygen uptake measurements -- 12.7 Basic mechanisms of antioxidant action -- 12.7.1 Hydrogen atom transfer and the kinetic solvent effect -- 12.7.2 Proton-coupled electron transfer -- 12.7.3 Sequential proton-loss electron transfer (SPLET) -- 12.7.4 Electron transfer -- proton transfer -- 12.7.5 Acid catalyzed reaction of phenols with peroxyl radicals -- 12.8 Interfacial phenomena -- studies in heterogeneous lipid systems -- 12.8.1 Dispersed lipid models for kinetic studies -- 12.8.2 Kinetic description of lipid autoxidation in heterogeneous systems -- 12.8.3 Floating peroxyl radical hypothesis -- 12.8.4 Effect of an electric charge of the initiating radicals.

Abstract:

"A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: Offers suggestions for assessing the antioxidant potential of foods and their components Includes strategies for the development of healthy functional food products Contains information for identifying antioxidant activity in the body Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method. Written for researchers and professionals in the nutraceutical and functional food industries, academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field."-- Provided by publisher

Local Note:

John Wiley and Sons

Subject Term:

TECHNOLOGY & ENGINEERING -- Food Science.

Antioxidants

Food -- Analysis

Added Author: