Antioxidants: Characterization and Analysis

A number of plant products act as scavengers of free radical species and so have been classified as antioxidants. This article will review the approaches that have been adopted to characterize antioxidant properties in vitro . State-of-the-art analytic approaches for antioxidants, which have been extracted from foodstuffs and analyzed by chromatography coupled to scanning ultraviolet detection or mass spectrometry, are reviewed.