Details

Autor(en) / Beteiligte

• Sadowska-Bartosz, Izabela
• Bartosz, Grzegorz

Titel

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Ist Teil von

• Processes, 2022-10, Vol.10 (10), p.2031

Ort / Verlag

Basel: MDPI AG

Erscheinungsjahr

2022

Link zum Volltext

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This review presents the most popular assays of TAC and their limitations, databases of TAC of food products, their application in clinical studies, and the effect of processing on the TAC of food. The importance of sample preparation for TAC assays and striking effects of digestion in the gastrointestinal tract on the TAC of food are discussed. Critical opinions on the validity of food TAC assays are considered. It is concluded that TAC methods can be useful as screening assays for food quality control and as low-cost, high-throughput tools used to discover potential antioxidant sources and follow changes in the content of antioxidants during food processing. However, effects revealed by TAC assays should be followed and explained using more specific methods.