Abstract
Antioxidants have capability to retard or inhibit the oxidation processes induced by atmospheric oxygen, reactive oxygen species or reactive nitrogen species. They are frequently used as stabilization agent for many important products including food and pharmaceuticals. Moreover, antioxidants are associated with the defense mechanism in living system against the pathologies resulting from the attack of free radicals. Several methods and analytical tools are employed for the evaluation of antioxidant content and total antioxidant capacity assessment. Most of the in vitro models for determining antioxidant activity rely on three important mechanisms namely, free radical scavenging, reducing property and metal ion chelating abilities. Current chapter describes basic principles and methods involved in various in vitro spectrometric methods used for antioxidant capacity assessment. These include radical scavenging assays (peroxyl, superoxide, hydroxyl radical, DPPH, ABTS, nitric oxide, hydrogen peroxide, hypochlorous acid, singlet oxygen), metal ion chelating, FRAP, reducing power, phosphomolybdate and lipid peroxidation inhibition assays. The assessment of antioxidant efficacy of foodstuff using relevant tool as well as investigating the relationship between dietary antioxidants and pathophysiological changes has important health implications.
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Acknowledgement
RK and RG acknowledges financial support from CSIR New Delhi, India, in the form of Junior Research Fellowship, AG acknowledges financial support from University of Allahabad, Allahabad, India in the form of UGC CRET research fellowships. All the authors also acknowledge DST-FIST and UGC-SAP facility of the Department of Biochemistry, University of Allahabad, Allahabad, India.
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Kumar, R., Gupta, A., Ganguly, R., Pandey, A.K. (2019). In-vitro Models to Assess Antioxidant Potential. In: Kumar, S., Egbuna, C. (eds) Phytochemistry: An in-silico and in-vitro Update. Springer, Singapore. https://doi.org/10.1007/978-981-13-6920-9_12
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DOI: https://doi.org/10.1007/978-981-13-6920-9_12
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