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Currently, the most commonly used methods for in vitro determination of antioxidant capacity in food components include the inhibition of lipid peroxidation in the linoleic acid system, total radical-trapping antioxidant parameters (TRAP assay), oxygen radical absorbance capacity (ORAC assay), ferric ion (Fe 3+ ) reducing antioxidant power (FRAP), cupric ion (Cu 2+ ) reducing antioxidant power (CUPRAC assay), Fe 3+ -Fe 2+ transformation assay, Folin–Ciocalteu reducing capacity (FCR assay), DPPH • radical scavenging, ABTS •+ radical scavenging, DMPD •+ radical scavenging, superoxide anion radical scavenging, and ferrous ion (Fe 2+ ) chelation activities

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2021 Dec;7(4):1115-1123