Next Article in Journal / Special Issue
Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa
Previous Article in Journal
Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
Previous Article in Special Issue
Phenolic Profile and Antioxidant Activity of Melon (Cucumis Melo L.) Seeds from Pakistan
Article Menu

Export Article

Open AccessCommunication
Foods 2017, 6(3), 17; doi:10.3390/foods6030017

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
Academic Editor: Barry J. Parsons
Received: 17 January 2017 / Accepted: 24 February 2017 / Published: 28 February 2017
View Full-Text   |   Download PDF [198 KB, uploaded 3 March 2017]

Abstract

The assessment of interactions between natural antioxidants and other food matrix components represents the main step in the investigation of total antioxidant properties, in terms of potential health benefits. The diversity of chemical structures of natural compounds, besides their possible interactions, as well as the biological role and different modes of action makes it difficult to assess a single and reliable procedure for the evaluation of antioxidant activity. Today, much attention is given to the distinction between extractable and non-extractable antioxidants as a key tool in the description of the nutritional and healthy properties of food matrices. The starting point for the investigation of antioxidant effects of food extracts is the analysis of antioxidant properties of pure compounds and their interactions. Another complementary approach could be represented by the study of how different biologically active compound-rich extracts contribute to the total antioxidant capacity. View Full-Text
Keywords: antioxidant properties; extractable compounds; non-extractable compounds; pure compounds; biologically active fractions; study approach antioxidant properties; extractable compounds; non-extractable compounds; pure compounds; biologically active fractions; study approach
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Durazzo, A. Study Approach of Antioxidant Properties in Foods: Update and Considerations. Foods 2017, 6, 17.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top