Journal
FOOD RESEARCH INTERNATIONAL
Volume 74, Issue -, Pages 10-36Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2015.04.018
Keywords
Antioxidant; Chemical structures; Health benefits; Extraction; Identification; Quantification
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Funding
- Liliana Mazareanu and Enzymes & Derivates Company for their support
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Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field;Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods. (C) 2015 Elsevier Ltd. All rights reserved.
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