When assessing the quality and shelf life of oils and fats, oxidative stability is one of the most important parameters to consider. Traditionally, laboratories have relied on accelerated oxidation instruments to evaluate an oil’s resistance to oxidation. With the introduction of innovative technologies such as the BRS Sensor, a common question arises: Is the BRS Sensor
Selecting the most appropriate antioxidant capacity assay is a key step for obtaining reliable and meaningful results, since antioxidant compounds differ in structure, polarity, and reaction mechanisms. Antioxidant capacity assays are mainly based on three reaction mechanisms: Electron Transfer (ET)-based methods, such as FRAP, Folin-Ciocalteu, CUPRAC and BRS, which evaluate reducing power. Hydrogen Atom Transfer
As a natural source of antioxidants, fruits, vegetables and plant-based foods are considered essential for human diet and health. Antioxidants are one of the most important health promoting food components. The health benefit of this type of compounds resides in their ability to fight against oxidative stress in living organisms. These antioxidants come mainly from
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