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Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems

Departmento de Metabolismo y Nutrición, Instituto del Frío, Consejo Superior de Investigaciones Científicas (CSIC). Ciudad Universitaria, 28040 Madrid, Spain, csanchezm{at}if.csic.es

Free radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free radical scavenging is important. In this work are described the methods used for this purpose in both substrates as well as in specific cases of their application. The main methods comprise superoxide radicals scavenging (O₂^·-); hydrogen peroxide scavenging (H₂O₂); hypochlorous acid scavenging (HOCl); hydroxyl radical scavenging (HO^.); peroxyl radical scavenging (ROO^.), among them are the methods that use azo-compounds to generate peroxyl radicals, such as the ``TRAP'' method (Total Radical-Trapping Antioxidant Parameter) and the ``ORAC'' method (Oxygen-Radical Absorbance Capacity); the scavenging of radical cation 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) or the ABTS or the ``TEAC'' method (Trolox Equivalent Antioxidant Capacity); the scavenging of stable radical 2,2-diphenyl-1-picrylhydrazyl or DPPH ^. method and the scavenging of radical cation N,N-dimethyl-p-phenylenediamine or DMPD method. At present, in spite of the diversity of methods, there is a great need to standardize measurements of antioxidant activity. The search for more specific assays, giving us chemical information that could be related directly to oxidative deterioration of foods and biological systems could be the objective of future research.

Key Words: free radical scavenging • antioxidant activity • assays • vegetables • biological systems

Food Science and Technology International, Vol. 8, No. 3, 121-137 (2002)
DOI: 10.1106/108201302026770


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