Publication

Abstract : Antioxidants are inorganic or organic chemical components that can hinder oxidation, which prolongs the shelf life of food. Antioxidants also hold a major role in protection against diseases and henceforth are important for human health. Numerous naturally occurring antioxidants, including ascorbic acid, phenolics, vitamins, flavonoids, and others, might lessen the deterioration of food. A single electron transfer (ET), hydrogen atom transfer (HAT), sequential proton loss electron transfer mechanism, or reducing power influences how antioxidants interact with food components. To estimate the nutritional value of food, the measurement of its antioxidant activity is important. Based on the mode of action of antioxidants there are different methods to analyze the antioxidant activity. This chapter will give an overview of different antioxidant activity assays based on ET, HAT, and reducing power mechanisms by explaining the chemistry behind each assay in detail.