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Antioxidant activity of food constituents: an overview

机译：食品成分的抗氧化活性：概述

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Recently, there has been growing interest in research into the role of plant-derived antioxidants in food and human health. The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, coffee, and cacao on human health has been recently recognized to originate from their antioxidant activity. For this purpose, the most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented. Also, the general chemistry underlying the assays in the present paper was clarified. Hence, this overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, 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 scavenging, superoxide anion radical (O2·−) scavenging, hydrogen peroxide (H2O2) scavenging, hydroxyl radical (OH·) scavenging, singlet oxygen (1O2) quenching assay and nitric oxide radical (NO·) scavenging 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 detection of antioxidant properties food components. This review consists of two main sections. The first section is devoted to main components in the foodstuffs and beverages. The second general section is some definitions of the main antioxidant methods commonly used for determination of antioxidant activity of components in the foodstuffs and beverages. In addition, there are given some chemical and kinetic basis and technical details of the used methods.
机译：最近，人们对研究植物来源的抗氧化剂在食品和人类健康中的作用的兴趣日益浓厚。最近已经认识到许多食品和饮料，包括水果，蔬菜，茶，咖啡和可可对人体健康的有益影响是由于其抗氧化活性。为此目的，综述并介绍了体外测定食品成分抗氧化能力的最常用方法。同样，阐明了本文中测定的基本化学原理。因此，本概述为开发用于食品，营养保健品和膳食补充剂行业的标准化抗氧化剂容量方法提供了基础和原理。此外，还发现并强调了每种方法的最重要的优点和缺点。概述了这些方法的化学原理并进行了严格的讨论。 2,2'-叠氮基双-（3-乙基苯并噻唑啉-6-磺酸根）自由基（ABTS ·+ ）清除，1,1-二苯基-2-吡啶并肼基（DPPH ·）自由基清除，Fe 3 + –Fe 2 + 转化测定，三价铁还原抗氧化剂能力（FRAP）测定，铜离子（Cu 2 + ）还原能力测定（Cuprac），Folin-Ciocalteu还原能力（FCR测定），过氧自由基清除，超氧阴离子自由基（O 2 ·- ）清除，过氧化氢（H 2 O 2 ）清除，羟基（OH ·）清除，单线态氧（ 1 <概述并严格讨论了/ sup> O 2 ）猝灭测定法和一氧化氮自由基（NO ·）清除测定法。此外，通过多种目前用于检测抗氧化特性的食品成分的方法，讨论了主要食品成分的一般抗氧化剂方面。这篇综述由两个主要部分组成。第一部分专门介绍食品和饮料中的主要成分。第二部分是对主要抗氧化剂方法的一些定义，这些方法通常用于确定食品和饮料中成分的抗氧化剂活性。此外，还给出了所用方法的一些化学和动力学基础以及技术细节。

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