Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges
Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS), leads to quality deterioration of foods and cosmetics and could have harmful effects on health. Currently, a very promising way to overcome this is to use vegetable antioxidants for nutritional, therapeutic or food quality preservation purposes. A major challenge is to develop tools to assess the antioxidant capacity and real efficacy of these molecules. Many rapid in vitro tests are now available, but they are often performed in dissimilar conditions and different properties are thus frequently measured. The so-called 'direct' methods, which use oxidizable substrates, seem to be the only ones capable of measuring real antioxidant power. Some oxidizable substrates correspond to molecules or natural extracts exhibiting biological activity, such as lipids, proteins or nucleic acids, while others are model substrates that are not encountered in biological systems or foods. Only lipid oxidation and direct methods using lipid-like substrates will be discussed in this review. The main mechanisms of autoxidation and antioxidation are recapitulated, then the four components of a standard test (oxidizable substrate, medium, oxidation conditions and antioxidant) applied to a single antioxidant or complex mixtures are dealt with successively. The study is focused particularly on model lipids, but also on dietary and biological lipids isolated from their natural environment, including lipoproteins and phospholipidic membranes. Then the advantages and drawbacks of existing methods and new approaches are compared according to the context. Finally, recent trends based on the chemometric strategy are introduced as a highly promising prospect for harmonizing in vitro methods. © 2007 Elsevier Ltd All rights reserved.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, lipide, antioxydant, propriété physicochimique, plante, mesure (activité), analyse qualitative, http://aims.fao.org/aos/agrovoc/c_4362, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_5993, http://aims.fao.org/aos/agrovoc/c_4668, http://aims.fao.org/aos/agrovoc/c_35284, |
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dig-cirad-fr-5404532024-01-28T15:17:50Z http://agritrop.cirad.fr/540453/ http://agritrop.cirad.fr/540453/ Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges. Laguerre Mickaël, Lecomte Jérôme, Villeneuve Pierre. 2007. Progress in Lipid Research, 46 (5) : 244-282.https://doi.org/10.1016/j.plipres.2007.05.002 <https://doi.org/10.1016/j.plipres.2007.05.002> Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre eng 2007 Progress in Lipid Research Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires lipide antioxydant propriété physicochimique plante mesure (activité) analyse qualitative http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5993 http://aims.fao.org/aos/agrovoc/c_4668 http://aims.fao.org/aos/agrovoc/c_35284 Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS), leads to quality deterioration of foods and cosmetics and could have harmful effects on health. Currently, a very promising way to overcome this is to use vegetable antioxidants for nutritional, therapeutic or food quality preservation purposes. A major challenge is to develop tools to assess the antioxidant capacity and real efficacy of these molecules. Many rapid in vitro tests are now available, but they are often performed in dissimilar conditions and different properties are thus frequently measured. The so-called 'direct' methods, which use oxidizable substrates, seem to be the only ones capable of measuring real antioxidant power. Some oxidizable substrates correspond to molecules or natural extracts exhibiting biological activity, such as lipids, proteins or nucleic acids, while others are model substrates that are not encountered in biological systems or foods. Only lipid oxidation and direct methods using lipid-like substrates will be discussed in this review. The main mechanisms of autoxidation and antioxidation are recapitulated, then the four components of a standard test (oxidizable substrate, medium, oxidation conditions and antioxidant) applied to a single antioxidant or complex mixtures are dealt with successively. The study is focused particularly on model lipids, but also on dietary and biological lipids isolated from their natural environment, including lipoproteins and phospholipidic membranes. Then the advantages and drawbacks of existing methods and new approaches are compared according to the context. Finally, recent trends based on the chemometric strategy are introduced as a highly promising prospect for harmonizing in vitro methods. © 2007 Elsevier Ltd All rights reserved. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/540453/1/document_540453.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.plipres.2007.05.002 10.1016/j.plipres.2007.05.002 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.plipres.2007.05.002 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.plipres.2007.05.002 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires lipide antioxydant propriété physicochimique plante mesure (activité) analyse qualitative http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5993 http://aims.fao.org/aos/agrovoc/c_4668 http://aims.fao.org/aos/agrovoc/c_35284 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires lipide antioxydant propriété physicochimique plante mesure (activité) analyse qualitative http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5993 http://aims.fao.org/aos/agrovoc/c_4668 http://aims.fao.org/aos/agrovoc/c_35284 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires lipide antioxydant propriété physicochimique plante mesure (activité) analyse qualitative http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5993 http://aims.fao.org/aos/agrovoc/c_4668 http://aims.fao.org/aos/agrovoc/c_35284 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires lipide antioxydant propriété physicochimique plante mesure (activité) analyse qualitative http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5993 http://aims.fao.org/aos/agrovoc/c_4668 http://aims.fao.org/aos/agrovoc/c_35284 Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges |
description |
Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS), leads to quality deterioration of foods and cosmetics and could have harmful effects on health. Currently, a very promising way to overcome this is to use vegetable antioxidants for nutritional, therapeutic or food quality preservation purposes. A major challenge is to develop tools to assess the antioxidant capacity and real efficacy of these molecules. Many rapid in vitro tests are now available, but they are often performed in dissimilar conditions and different properties are thus frequently measured. The so-called 'direct' methods, which use oxidizable substrates, seem to be the only ones capable of measuring real antioxidant power. Some oxidizable substrates correspond to molecules or natural extracts exhibiting biological activity, such as lipids, proteins or nucleic acids, while others are model substrates that are not encountered in biological systems or foods. Only lipid oxidation and direct methods using lipid-like substrates will be discussed in this review. The main mechanisms of autoxidation and antioxidation are recapitulated, then the four components of a standard test (oxidizable substrate, medium, oxidation conditions and antioxidant) applied to a single antioxidant or complex mixtures are dealt with successively. The study is focused particularly on model lipids, but also on dietary and biological lipids isolated from their natural environment, including lipoproteins and phospholipidic membranes. Then the advantages and drawbacks of existing methods and new approaches are compared according to the context. Finally, recent trends based on the chemometric strategy are introduced as a highly promising prospect for harmonizing in vitro methods. © 2007 Elsevier Ltd All rights reserved. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires lipide antioxydant propriété physicochimique plante mesure (activité) analyse qualitative http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_5993 http://aims.fao.org/aos/agrovoc/c_4668 http://aims.fao.org/aos/agrovoc/c_35284 |
author |
Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre |
author_facet |
Laguerre, Mickaël Lecomte, Jérôme Villeneuve, Pierre |
author_sort |
Laguerre, Mickaël |
title |
Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges |
title_short |
Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges |
title_full |
Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges |
title_fullStr |
Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges |
title_full_unstemmed |
Evaluation of the ability of antioxidants to counteract lipid oxidation : Existing methods, new trends and challenges |
title_sort |
evaluation of the ability of antioxidants to counteract lipid oxidation : existing methods, new trends and challenges |
url |
http://agritrop.cirad.fr/540453/ http://agritrop.cirad.fr/540453/1/document_540453.pdf |
work_keys_str_mv |
AT laguerremickael evaluationoftheabilityofantioxidantstocounteractlipidoxidationexistingmethodsnewtrendsandchallenges AT lecomtejerome evaluationoftheabilityofantioxidantstocounteractlipidoxidationexistingmethodsnewtrendsandchallenges AT villeneuvepierre evaluationoftheabilityofantioxidantstocounteractlipidoxidationexistingmethodsnewtrendsandchallenges |
_version_ |
1792496691951173632 |