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Antioxidant Assays

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Antioxidant Properties of Spices, Herbs and Other Sources

Abstract

The antioxidant capacity of natural products has been measured by a variety of methods and is determined by several factors and thus it should be mentioned which factor is being measured by the method employed. There is no universal method that can measure the antioxidant capacity very accurately and quantitatively because the antioxidant activity estimation is highly affected by the ROS or RNS employed in the assay, even though the chemical structure of the selected antioxidant molecule primarily determines its antioxidant capacity. It is thus important to employ multiple antioxidant assays to characterize the nature of the selected antioxidant preparation. This chapter reviews the different antioxidant capacity assays that have been employed to evaluate the antioxidant properties of natural compounds in foods, botanicals, nutraceuticals, dietary supplements, and biological fluids. The important advantages and shortcomings of each method are also highlighted.

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    Denys J. Charles

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Charles, D.J. (2012). Antioxidant Assays. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_2

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