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Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods?

Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., Miyashita, K., Camp, J. v., Alasalvar, C., Ismail, A. B., Elmore, S., Birch, G. G., Charalampopoulos, D. ORCID:, Astley, S. B., Pegg, R., Zhou, P. and Finglas, P. (2018) Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods? Food Chemistry, 264. pp. 471-475. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2018.04.012


As many studies are exploring the association between ingestion of bioactive compounds and decreased risk of non-communicable diseases, the scientific community continues to show considerable interest in these compounds. In addition, as many non-nutrients with putative health benefits are reducing agents, hydrogen donors, singlet oxygen quenchers or metal chelators, measurement of antioxidant activity using in vitro assays has become very popular over recent decades. Measuring concentrations of total phenolics, flavonoids, and other compound (sub)classes using UV/Vis spectrophotometry offers a rapid chemical index, but chromatographic techniques are necessary to establish structure-activity. For bioactive purposes, in vivo models are required or, at the very least, methods that employ distinct mechanisms of action (i.e., single electron transfer, transition metal chelating ability, and hydrogen atom transfer). In this regard, better understanding and application of in vitro screening methods should help design of future research studies on ‘bioactive compounds’.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:77385


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