Investigation of Measurement Methods of Antioxidant Activity and Involved Mechanisms – Pages 76-107

Investigation of Measurement Methods of Antioxidant Activity and Involved Mechanisms
– Pages76-107
Samira Berenji Ardestani and Mohammad Ali Sahari
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
DOI: http://dx.doi.org/10.6000/1927-5951.2013.03.01.9

Abstract: Bioactive food components are active ingredients in food or dietary supplements proven to have a role in health and they are safe for human consumption. These compounds exert their antioxidant effects by different mechanisms such as hydrogen atom transfer (HAT) or single electron transfer (SET) and their efficiencies can be evaluated by several methods such as ferric reducing ability of plasma (FRAP), trolox equivalent antioxidant capacity (TEAC), dipheny-picrylhydrazil (DPPH), Folin-Ciocaltue method (FCM), etc. In this review, these mechanisms and methods will be discussed in details.

Keywords: Bioactive compounds, Antioxidant, HAT, SET, Mechanisms of antioxidant action.