Measuring antioxidant effectiveness in food.
Many new in vitro methods have been developed to evaluate antioxidant activity. Unfortunately, these in vitro methods often correlate poorly with the ability of compounds to inhibit oxidative deterioration of foods because the in vitro assays do not account for factors such as the physical location of the antioxidant, its interaction with other food components, and environmental conditions. To accurately evaluate the potential of antioxidants in foods, models must be developed that have the chemical, physical, and environmental conditions expected in food products. This paper outlines model systems of the evaluation of antioxidants in three types of foods: bulk oil, oil-in-water emulsions, and muscle foods. These model systems are not intended to be inclusive of all possible methods to measure lipid oxidation and antioxidant activity. However, use of these models would allow researchers to more easily compare research results from one paper to another.
Decker
Eric A
EA
Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA. edecker@foodsci.umass.edu
Warner
Kathleen
K
Richards
Mark P
MP
Shahidi
Fereidoon
F
D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D004042:Dietary Fats, Unsaturated / Q000032:analysis; D004655:Emulsions / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry; D005504:Food Analysis / Q000379:methods* / Q000592:standards*; D008460:Meat / Q000032:analysis; D009132:Muscles / Q000737:chemistry; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry
D000975:Antioxidants; D004042:Dietary Fats, Unsaturated; D004655:Emulsions; D005395:Fish Oils; D010938:Plant Oils