Outils d’évaluation in vitro de la capacité antioxydante

Abstract

Oxidative degradation oflipids leads to quality deterioration offoods and cosmetics andhas received increasing attention as a causative orassociative factorin a variety ofpathological conditions. A current very promising way to counteract lipid oxidation is to use vegetable antioxidants for nutritional, therapeutic orfood quality preservation purpose. A majorchallenge is to develop analytical tools to assess the real antioxidant power of these molecules. In this way, many in vitro tests are now available, which monitor generally the inhibitory effect ofantioxidant on the oxidative degradation of lipid or lipid-like substrate under natural or artificial oxidizing conditions. Overall, this measurement necessitates focusing eitheron the oxidizable substrate loss, oron the formation ofoxidation products. To perform the first strategy, fluorophores such as cis-parinaric acid, BODIPY, and phospholipidic derivatives of fluorescein are often used, whereas the second employs usually linoleic acid, its methyl esterornatural lipids. Aftera briefrecall ofantioxidation mechanisms, this reviewpresents a panorama of the available in vitro methodologies and of the last advances in this field. A comparative study between methods will be also discussed in terms of advantages and drawbacks.