Fe3+–Fe2+ transformation method: An important antioxidant assay

Abstract

If we look at the multitude of varied and interesting reaction that constitute biochemistry and bioorganic chemistry, it is possible to classify a great many as either oxidation or reduction reactions. The reducing agent transfers electrons to another substance and is thus it oxidized. And, because it gives electrons, it is also called an electron donor. Electron donors can also form charge transfer complexes with electron acceptors. Reductants in biochemistry are very diverse. For example ferric ions (Fe3+) are good reducing agents. Also, different bioanalytical reduction methods are available such as Fe3+-ferrous ions (Fe2+) reduction method, ferric reducing antioxidant power reducing assay. In this section, Fe3+–Fe2+ transformation will be discussed. Recently there has been growing interest in research into the role of plant-derived antioxidants in food and human health. The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, coffee, and cacao on human health has been recently recognized to originate from their antioxidant activity. For this purpose, the most commonly method used in vitro determination of reducing capacity of pure food constituents or plant extracts is Fe3+ reducing ability. This commonly used reducing power method is reviewed and presented in this study. Also, the general chemistry underlying this assay was clarified. Hence, this overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. In addition, the most important advantages of this method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of Fe3+–Fe2+ transformation assay are outlined and critically discussed.