{"product_id":"measurement-of-antioxidant-activity-and-capacity-isbn-9781119135357","title":"Measurement of Antioxidant Activity and Capacity","description":"\u003cp\u003e\u003cb\u003eA comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMeasurement of Antioxidant Activity and Capacity\u003c\/i\u003e offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. \u003c\/p\u003e \u003cp\u003eA thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity\/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eOffers suggestions for assessing the antioxidant potential of foods and their components\u003c\/li\u003e \u003cli\u003eIncludes strategies for the development of healthy functional food products\u003c\/li\u003e \u003cli\u003eContains information for identifying antioxidant activity in the body\u003c\/li\u003e \u003cli\u003ePresents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWritten for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field. \u003c\/p\u003e \u003cp\u003eList of contributors xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Nomenclature and general classification of antioxidant activity\/capacity assays 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYong Sun, Cheng Yang, and Rong Tsao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Nomenclature of antioxidant activity\/capacity assays 2\u003c\/p\u003e \u003cp\u003e1.3 Classification of antioxidant activity\/capacity assays 2\u003c\/p\u003e \u003cp\u003e1.4 Conclusions 15\u003c\/p\u003e \u003cp\u003eReferences 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Assays based on competitive measurement of the scavenging ability of reactive oxygen\/nitrogen\u003c\/b\u003e \u003cb\u003especies 21\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDejian Huang and Restituto Tocmo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 21\u003c\/p\u003e \u003cp\u003e2.2 Kinetics is more important than thermodynamics when it comes to scavenging ROS 22\u003c\/p\u003e \u003cp\u003e2.3 Peroxyl radical scavenging capacity assay based on inhibition of lipid autoxidation 23\u003c\/p\u003e \u003cp\u003e2.4 Application of molecular probes for quantification of antioxidant capacity in scavenging specific ROS\/RNS 26\u003c\/p\u003e \u003cp\u003e2.5 Conclusion: a unified approach for measuring antioxidant capacity against different ROS? 35\u003c\/p\u003e \u003cp\u003eAcknowledgment 36\u003c\/p\u003e \u003cp\u003eReferences 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay 39\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEva Dorta, Eduardo Fuentes]Lemus, Hernan Speisky, Eduardo Lissi, and Camilo Lopez]Alarcon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 39\u003c\/p\u003e \u003cp\u003e3.2 Chemical assays to evaluate the antioxidant capacity of food samples 41\u003c\/p\u003e \u003cp\u003e3.3 Chemical examination of the ORAC assay: advantages and drawbacks 46\u003c\/p\u003e \u003cp\u003e3.4 Future perspectives to improve the antioxidant capacity evaluation of food samples 50\u003c\/p\u003e \u003cp\u003e3.5 Conclusions 52\u003c\/p\u003e \u003cp\u003eAcknowledgments 52\u003c\/p\u003e \u003cp\u003eReferences 52\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Electron transfer]based antioxidant capacity assays and the cupricion reducing antioxidant capacity\u003c\/b\u003e \u003cb\u003e(CUPRAC) assay 57\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eResat Apak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 57\u003c\/p\u003e \u003cp\u003e4.2 ET]based TAC assays 58\u003c\/p\u003e \u003cp\u003e4.3 CUPRAC assay of antioxidant capacity measurement 64\u003c\/p\u003e \u003cp\u003eReferences 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 The ferric reducing\/antioxidant power (FRAP) assay for non]enzymatic antioxidant capacity: concepts, procedures, limitations and applications 77\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eIris F.F. Benzie and Malegaddi Devaki\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction: concepts and context 77\u003c\/p\u003e \u003cp\u003e5.2 The ferric reducing\/antioxidant power (FRAP) assay: a brief overview 79\u003c\/p\u003e \u003cp\u003e5.3 Working concepts, what results represent, potential interferences, and limitations 80\u003c\/p\u003e \u003cp\u003e5.4 Method outline and detailed procedures for manual, semi]automated, and fully automated modes 83\u003c\/p\u003e \u003cp\u003e5.5 Technical tips for the FRAP assay 89\u003c\/p\u003e \u003cp\u003e5.6 Issues of standardization (calibration) and how results are expressed 93\u003c\/p\u003e \u003cp\u003e5.7 Issues of sample handling, storage, and extraction 94\u003c\/p\u003e \u003cp\u003e5.8 Modifications to the FRAP assay 94\u003c\/p\u003e \u003cp\u003e5.9 Illustrative applications 99\u003c\/p\u003e \u003cp\u003e5.10 Cautions and concluding remarks 99\u003c\/p\u003e \u003cp\u003eAcknowledgments 102\u003c\/p\u003e \u003cp\u003eReferences 102\u003c\/p\u003e \u003cp\u003eFurther Reading 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Folin–Ciocalteu method for the measurement of total phenolic content and antioxidant capacity 107\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRosa M. Lamuela]Raventos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 107\u003c\/p\u003e \u003cp\u003e6.2 Is the Folin–Ciocalteu method an antioxidant assay? 107\u003c\/p\u003e \u003cp\u003e6.3 Folin–Ciocalteu assay to quantify phenolic compounds 108\u003c\/p\u003e \u003cp\u003e6.4 Folin–Ciocalteu index in wines 109\u003c\/p\u003e \u003cp\u003e6.5 Improving the method: more sustainability, less time, and lower cost 110\u003c\/p\u003e \u003cp\u003e6.6 Beneficial effects of polyphenols measured by the Folin–Ciocalteu assay in human biological samples: a biomarker of polyphenol intake 114\u003c\/p\u003e \u003cp\u003eReferences 114\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 ABTS\/TEAC (2,2′]azino]bis(3]ethylbenzothiazoline]6]sulfonic acid)\/ TroloxR]Equivalent Antioxidant\u003c\/b\u003e \u003cb\u003eCapacity) radical scavenging mixed]mode assay 117\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAntonio Cano and Marino B. Arnao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 117\u003c\/p\u003e \u003cp\u003e7.2 Use of ABTS as a sensor of antioxidant activity: the TEAC assay 119\u003c\/p\u003e \u003cp\u003e7.3 Advantages and disadvantages 125\u003c\/p\u003e \u003cp\u003e7.4 TEAC assay in hyphenated and high]throughput techniques 126\u003c\/p\u003e \u003cp\u003e7.5 TEAC in pure compounds 128\u003c\/p\u003e \u003cp\u003e7.6 TEAC in foods 130\u003c\/p\u003e \u003cp\u003e7.7 Future perspectives 134\u003c\/p\u003e \u003cp\u003eReferences 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 DPPH (2,2]di(4]tert]octylphenyl)]1]picrylhydrazyl) radical scavenging mixed]mode colorimetric assay(s) 141\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNikolaos Nenadis and Maria Z. Tsimidou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Overview 141\u003c\/p\u003e \u003cp\u003e8.2 Characteristics of the DPPH radical 142\u003c\/p\u003e \u003cp\u003e8.3 The concept behind the development of the DPPH• colorimetric assay 144\u003c\/p\u003e \u003cp\u003e8.4 How can antioxidants scavenge the DPPH•? 144\u003c\/p\u003e \u003cp\u003e8.5 The evolution of ideas on the underlying mechanism 145\u003c\/p\u003e \u003cp\u003e8.6 The DPPH• colorimetric assay(s) 152\u003c\/p\u003e \u003cp\u003e8.7 Toward the standardization of a DPPH• assay to address structure–activity relationship issues 154\u003c\/p\u003e \u003cp\u003e8.8 Toward the establishment of a DPPH• assay for regulatory and market needs 158\u003c\/p\u003e \u003cp\u003e8.9 Concluding remarks – A la recherche du temps perdu 160\u003c\/p\u003e \u003cp\u003eReferences 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Biomarkers of oxidative stress and cellular]based assays of indirect antioxidant measurement 165\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eCheng Yang, Fereidoon Shahidi, and Rong Tsao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 165\u003c\/p\u003e \u003cp\u003e9.2 Oxidative stress 166\u003c\/p\u003e \u003cp\u003e9.3 Biomarkers of oxidative stress 169\u003c\/p\u003e \u003cp\u003e9.4 Cell]based assays of indirect antioxidant measurement 175\u003c\/p\u003e \u003cp\u003e9.5 Conclusion 180\u003c\/p\u003e \u003cp\u003eReferences 181\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Nanotechnology]enabled approaches for the detection of antioxidants by spectroscopic and\u003c\/b\u003e \u003cb\u003eelectrochemical methods 187\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRyan T. Rauhut, Gonca Bulbul, and Silvana Andreescu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 187\u003c\/p\u003e \u003cp\u003e10.2 Spectroscopic nano]based approaches for antioxidant detection 190\u003c\/p\u003e \u003cp\u003e10.3 Electrochemical detection 195\u003c\/p\u003e \u003cp\u003e10.4 Conclusions and future research needs 200\u003c\/p\u003e \u003cp\u003eAcknowledgments 200\u003c\/p\u003e \u003cp\u003eReferences 204\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Novel methods of antioxidant assay combining various principles 209\u003cbr\u003e\u003c\/b\u003eTakayuki Shibamoto\u003c\/p\u003e \u003cp\u003e11.1 Introduction 209\u003c\/p\u003e \u003cp\u003e11.2 Lipid peroxidation and formation of primary and secondary oxidation products 210\u003c\/p\u003e \u003cp\u003e11.3 Use of gas chromatography for antioxidant assays 211\u003c\/p\u003e \u003cp\u003e11.4 Novel gas chromatographic antioxidant assays 213\u003c\/p\u003e \u003cp\u003e11.5 Conclusion 218\u003c\/p\u003e \u003cp\u003eReferences 218\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Physico]chemical principles of antioxidant action, including solvent and matrix dependence and\u003c\/b\u003e \u003cb\u003einterfacial phenomena 225\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKatarzyna Jodko]Piorecka, Jakub Cedrowski, and Grzegorz Litwinienko\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 225\u003c\/p\u003e \u003cp\u003e12.2 Mechanism and kinetics of peroxidation 226\u003c\/p\u003e \u003cp\u003e12.3 Initiation of lipid peroxidation chains 227\u003c\/p\u003e \u003cp\u003e12.4 Antioxidants 232\u003c\/p\u003e \u003cp\u003e12.5 How to recognize a good chain]breaking antioxidant 234\u003c\/p\u003e \u003cp\u003e12.6 Determination of reactivity of a CBA towards peroxyl radicals 236\u003c\/p\u003e \u003cp\u003e12.7 Basic mechanisms of antioxidant action 247\u003c\/p\u003e \u003cp\u003e12.8 Interfacial phenomena – studies in heterogeneous lipid systems 252\u003c\/p\u003e \u003cp\u003e12.9 Effect of temperature 265\u003c\/p\u003e \u003cp\u003eAcknowledgments 267\u003c\/p\u003e \u003cp\u003eReferences 267\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Evaluation of antioxidant activity\/capacity measurement methods for food products 273\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eEsra Capanoglu, Senem Kamiloglu, Gulay Ozkan, and Resat Apak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 273\u003c\/p\u003e \u003cp\u003e13.2 Antioxidant assay selection for different food products 276\u003c\/p\u003e \u003cp\u003e13.3 General conclusions and future perspectives 281\u003c\/p\u003e \u003cp\u003eReferences 283\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Antioxidants in oxidation control 287\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFereidoon Shahidi and Priyatharini Ambigaipalan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 287\u003c\/p\u003e \u003cp\u003e14.2 Oxidation 287\u003c\/p\u003e \u003cp\u003e14.3 Antioxidants 288\u003c\/p\u003e \u003cp\u003e14.4 Synthetic antioxidants 289\u003c\/p\u003e \u003cp\u003e14.5 Natural antioxidants 289\u003c\/p\u003e \u003cp\u003e14.6 Tocols 290\u003c\/p\u003e \u003cp\u003e14.7 Ascorbic acid 291\u003c\/p\u003e \u003cp\u003e14.8 Carotenoids 292\u003c\/p\u003e \u003cp\u003e14.9 Polyphenols 295\u003c\/p\u003e \u003cp\u003e14.10 Bioavailability of phenolic antioxidants 307\u003c\/p\u003e \u003cp\u003e14.11 Structural and other modification of phenolic antioxidants 308\u003c\/p\u003e \u003cp\u003e14.12 Protein]derived antioxidants 309\u003c\/p\u003e \u003cp\u003e14.13 Phospholipids 309\u003c\/p\u003e \u003cp\u003e14.14 Other antioxidants 310\u003c\/p\u003e \u003cp\u003eReferences 310\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Kinetic matching approach for rapid assessment of endpoint antioxidant capacity 321\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLuis M. Magalhaes, Ines I. Ramos, Luisa Barreiros, Salette Reis, and Marcela A. Segundo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 321\u003c\/p\u003e \u003cp\u003e15.2 Kinetic matching strategy 323\u003c\/p\u003e \u003cp\u003e15.3 Expression of results as common standard 323\u003c\/p\u003e \u003cp\u003e15.4 Application to samples 324\u003c\/p\u003e \u003cp\u003e15.5 Conclusion 329\u003c\/p\u003e \u003cp\u003eAcknowledgments 329\u003c\/p\u003e \u003cp\u003eReferences 330\u003c\/p\u003e \u003cp\u003eIndex 333\u003c\/p\u003e   \u003cp\u003e \u003cb\u003eAbout the editors\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eResat Apak\u003c\/b\u003e is Professor of Analytical Chemistry Division, Department of Chemistry, Faculty of Engineering, Istanbul University, Turkey.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eEsra Capanoglu\u003c\/b\u003e is Associate Professor at the Food Engineering Department, Faculty of Chemical  and Metallurgical Engineering, Istanbul Technical University, Turkey.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFereidoon Shahidi\u003c\/b\u003e is a University Research Professor at the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.     \u003c\/p\u003e\u003cp\u003e \u003cb\u003eA comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products\u003c\/b\u003e   \u003c\/p\u003e\u003cp\u003e \u003ci\u003eMeasurement of Antioxidant Activity \u0026amp; Capacity\u003c\/i\u003e offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail.   \u003c\/p\u003e\u003cp\u003e A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity\/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource:   \u003c\/p\u003e\u003cul\u003e \u003cli\u003eOffers suggestions for assessing the antioxidant potential of foods and their components\u003c\/li\u003e \u003cli\u003eIncludes strategies for the development of healthy functional food products\u003c\/li\u003e \u003cli\u003eContains information for identifying antioxidant activity in the body\u003c\/li\u003e \u003cli\u003ePresents the pros and cons of the available antioxidant determination methods, and helps in  the selection of the most appropriate method\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e  \u003cp\u003e Written for researchers and professionals in the nutraceutical and functional food industries, academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989593080037,"sku":"NP9781119135357","price":212.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119135357.jpg?v=1761784731","url":"https:\/\/k12savings.com\/products\/measurement-of-antioxidant-activity-and-capacity-isbn-9781119135357","provider":"K12savings","version":"1.0","type":"link"}