Evaluation of Antioxidant Activity in Foods with Special Reference to TEAC Method.

Pankaj, Sharma and Singh, R. P. (2013) Evaluation of Antioxidant Activity in Foods with Special Reference to TEAC Method. American Journal of Food Technology, 8 (2). pp. 83-101.

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Abstract

The antioxidant capacity of complex heterogeneous foods and biological systems is affected by many factors. Considering the importance of antioxidants, it is of great interest to know the antioxidant capacity of the constituents in foods. The Total Antioxidant Capacity (TAC) is a parameter that provides information on the overall status of antioxidants within a complex biological sample. TAC, as determined by Trolox Equivalent Antioxidant Capacity (TEAC) method, offers several advantages over other methods and is relatively easy. Due to its operational simplicity, the TEAC assay has been used for studying antioxidant capacity and TEAC values of many compounds and food samples. The article deals with various developments in the method, its merits and demerits and its application in determining the TAC of various food commodities.

Item Type:	Article
Uncontrolled Keywords:	2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid, total antioxidant capacity, antioxidant, free radicals
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Sep 2013 04:59
Last Modified:	18 Sep 2013 04:59
URI:	http://ir.cftri.res.in/id/eprint/11256

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