[Studies of several analytical methods for antioxidant potential evaluation in food].
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.
Marc
Françoise
F
Laboratoire d'analyse et de valeur biologique des aliments, Département universitaire des sciences d'Agen, Université Bordeaux 1, avenue Michel Serres, 47000 Agen, France.
Davin
André
A
Deglène-Benbrahim
Laurence
L
Ferrand
Carine
C
Baccaunaud
Michel
M
Fritsch
Pierre
P
D000975:Antioxidants / Q000032:analysis*; D002839:Chromans / Q000737:chemistry; D005503:Food Additives / Q000494:pharmacology / Q000528:radiation effects; D005504:Food Analysis / Q000379:methods*; D005519:Food Preservation; D016166:Free Radical Scavengers / Q000032:analysis / Q000494:pharmacology; D005609:Free Radicals; D006861:Hydrogen Peroxide / Q000032:analysis; D057927:Hydrophobic and Hydrophilic Interactions; D015394:Molecular Structure; D010084:Oxidation-Reduction; D013053:Spectrophotometry
D000975:Antioxidants; D002839:Chromans; D005503:Food Additives; D016166:Free Radical Scavengers; D005609:Free Radicals; D006861:Hydrogen Peroxide; C010643:6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid