Guidelines for antioxidant assays for food components

Abstract Recently, research on antioxidants has become increasingly active in various fields. Antioxidants react through free radical or molecular oxygen quenching, being capable to either delay or inhibit the oxidation processes that occur under the influence of molecular oxygen or reactive oxygen species. Accordingly, assays developed to evaluate the antioxidant activity of food constituents vary. Therefore, to investigate the antioxidant activity of chemical(s), choosing an adequate assay based on the properties of chemical(s) is critical. Antioxidant assays may be broadly classified as electron transfer (ET)‐based assays and hydrogen atom transfer (HAT)‐based assays. ET‐based assays include ABTS assay,…