Document Detail

Determination of Antioxidant Content and Antioxidant Activity in Foods using Infrared Spectroscopy and Chemometrics: A Review.
MedLine Citation:
PMID:  22747078     Owner:  NLM     Status:  In-Data-Review    
Developing rapid analytical methods for bioactive components and predicting both the concentration and biological availability of nutraceutical components in foods is a topic of growing interest. Here, analysis of bioactive components and total antioxidant activity in food matrices using infrared spectroscopy coupled with chemometric predictive models is described. Infrared spectroscopy offers an alternative to wet chemistry, chromatographic determination of antioxidants, and in vitro biochemical assays for assessment of antioxidant activity. Spectroscopic methods provide a technique that can be used with biological tissues without extraction, which can often lead to degradation of the antioxidant components. Sample preparation time greatly decreases and analysis time is very short once a predictive model has been developed. Spectroscopic methods can have a high degree of precision when applied to analysis of nutraceutical compound concentration and antioxidant activity in foods. This article summarizes recent advances in vibrational spectroscopy and chemometrics and applications of these methods for antioxidant detection in foods.
Xiaonan Lu; Barbara A Rasco
Related Documents :
12109778 - Intestinal dopaminergic activity in obese and lean zucker rats: response to high salt i...
23061888 - Effect of potato orientation on evaporation front propagation and crust thickness evolu...
24832038 - Semi-direct lysis of swabs and evaluation of their efficiencies to recover human norovi...
8792138 - Needs and methods for priority setting for estimating the intake of food additives.
16438318 - Effects of consumer food preparation on acrylamide formation.
8060698 - Sweeter future with fewer sugars.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  52     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-07-03     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  853-75     Citation Subset:  IM    
a School of Food Science , Washington State University , Pullman , WA , USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Optimization of IGF-1R SPECT/CT imaging using (111)In-labeled F(ab')(2) and Fab fragments of the mon...
Next Document:  Herbs-Are they Safe Enough? An Overview.