Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems:
作者： Concepción Sánchez-Moreno
关键词: Organic chemistry 、 DPPH 、 Trolox equivalent antioxidant capacity 、 ABTS 、 Scavenging 、 Radical ion 、 Hydroxyl radical 、 Hypochlorous acid 、 Antioxidant 、 Chemistry
摘要: Free radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free scavenging important. In this work are described used purpose both substrates as well specific cases of their application. The main comprise superoxide radicals (O2·-); hydrogen peroxide (H2O2); hypochlorous acid (HOCl); hydroxyl (HO.); peroxyl (ROO.), among them that use azo-compounds generate radicals, such ``TRAP'' method (Total Radical-Trapping Antioxidant Parameter) ``ORAC'' (Oxygen-Radical Absorbance Capacity); cation 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) or ABTS ``TEAC'' (Trolox Equivalent stable 2,2-diphenyl-1-picrylhydrazyl DPPH . N,N-dime...
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