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Journal article

Relationships between free radical scavenging and antioxidant activity in foods

Alamed J, Chaiyasit W, McClements D, Decker E...(+4 more)

Journal of Agricultural and Food Chemistry, vol. 57, issue 7 (2009) pp. 2969-2976

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Numerous attempts have been made to relate the free radical scavenging capacity of compounds to their antioxidant activity in foods even though antioxidant activity is dependent on both physical and chemical properties. The objective of this study was to compare the free radical scavenging activity of various compounds to their ability to inhibit lipid oxidation in foods. The order of free radical scavenging activity of polar compounds was ferulic acid > coumaric acid > propyl gallate > gallic acid > ascorbic acid as determined by a modified oxygen radical absorbance capacity, while the order of nonpolar compounds was rosmarinic acid > butylated hydroxytoluene ≥ tert-butylhydroquinone (TBHQ) > α-tocopherol as determined by the 2,2-diphenyl-1-picrylhydrazyl assay. Of these compounds, only propyl gallate and TBHQ were found to inhibit lipid oxidation in cooked ground beef as determiend by thiobarbituric acid reactive substances, while only propyl gallate, TBHQ, gallic acid, and rosmarinic acid inhibited lip...

Author-supplied keywords

  • Antioxidants
  • DPPH and free radical scavenging
  • Emulsion
  • Ground beef
  • Lipid oxidation
  • ORAC

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