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Pure and Applied Chemistry

The Scientific Journal of IUPAC

Ed. by Burrows, Hugh / Weir, Ron / Stohner, Jürgen

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Volume 85, Issue 5

Issues

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Reşat Apak
  • Corresponding author
  • Department of Chemistry, İstanbul University, Faculty of Engineering, Avcılar, 34320 İstanbul, Turkey
  • Other articles by this author:
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/ Shela Gorinstein
  • Corresponding author
  • The Hebrew University, Hadassah Medical School, School of Pharmacy, The Institute for Drug Research, Jerusalem, Israel
  • Other articles by this author:
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/ Volker Böhm
  • Corresponding author
  • Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Str. 25-29, 07743 Jena, Germany
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/ Karen M. Schaich
  • Corresponding author
  • Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USA
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/ Mustafa Özyürek
  • Corresponding author
  • Department of Chemistry, İstanbul University, Faculty of Engineering, Avcılar, 34320 İstanbul, Turkey
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Kubilay Güçlü
  • Corresponding author
  • Department of Chemistry, İstanbul University, Faculty of Engineering, Avcılar, 34320 İstanbul, Turkey
  • Other articles by this author:
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Published Online: 2013-02-26 | DOI: https://doi.org/10.1351/PAC-REP-12-07-15

The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex food/biological matrix. Moreover, the total antioxidant power is often more meaningful to evaluate health beneficial effects because of the cooperative action of individual antioxidant species. Currently, there is no single antioxidant assay for food labeling because of the lack of standard quantification methods. Antioxidant assays may be broadly classified as the electron transfer (ET)- and hydrogen atom transfer (HAT)-based assays. The results obtained are hardly comparable because of the different mechanisms, redox potentials, pH and solvent dependencies, etc. of various assays. This project will aid the identification and quantification of properties and mutual effects of antioxidants, bring a more rational basis to the classification of antioxidant assays with their constraints and challenges, and make the results more comparable and understandable. In this regard, the task group members convey their own experiences in various methods of antioxidants measurement.

Keywords: 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)/Trolox-equivalent antioxidant capacity (TEAC); 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH); antioxidant capacity/activity; cereals; cupric reducing antioxidant capacity (CUPRAC); ferric reducing antioxidant power (FRAP); fruits; hydrophilic/lipophilic antioxidants; IUPAC Analytical Chemistry Division; original and modified reducing antioxidant capacity CUPRAC methods; oxygen radical absorbance capacity (ORAC); total antioxidant capacity (TAC) assays; total peroxyl radical-trapping antioxidant parameter (TRAP); vegetables

Project Year: 2008, Project Code: 2008-031-1-500

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About the article

Published Online: 2013-02-26

Published in Print: 2013-02-26


Citation Information: Pure and Applied Chemistry, Volume 85, Issue 5, Pages 957–998, ISSN (Online) 1365-3075, ISSN (Print) 0033-4545, DOI: https://doi.org/10.1351/PAC-REP-12-07-15.

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