1. [Studies of several analytical methods for antioxidant potential evaluation in food].
- Author
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Marc F, Davin A, Deglène-Benbrahim L, Ferrand C, Baccaunaud M, and Fritsch P
- Subjects
- Chromans chemistry, Food Additives pharmacology, Food Additives radiation effects, Food Preservation, Free Radical Scavengers analysis, Free Radical Scavengers pharmacology, Free Radicals, Hydrogen Peroxide analysis, Hydrophobic and Hydrophilic Interactions, Molecular Structure, Oxidation-Reduction, Spectrophotometry, Antioxidants analysis, Food Analysis methods
- Abstract
Oxidation control is necessary to manage the evolution of complex biological system, particularly in food whose degradation could have consequences on food security. After description of context and oxidation mechanisms, several analytical methods to evaluate the additive antioxidant potential are presented. This evaluation is performed either by quantification of products (in particular hydroperoxydes) using direct or indirect photometric techniques and chemical titration with suitable reactants or on the effectiveness to trap free radicals with modelized systems that can generate them. Methods based on the comparison of radical trapping ability between an additive and Trolox (particularly Trolox(R) equivalent antioxydant capacity, TEAC) can be applied to many products whatever the hydrophily or the hydrophobia of the medium.
- Published
- 2004
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