In the literature there are a considerable number of chemical and biochemical tests for evaluation of in vitro antioxidant activities of pure compounds or fractions and organic extracts. These tests are important tools for screening of synthetic and natural bioactive compound as well as they can be employed in food chemistry. This work is a critical review of the main methods employed for in vitro antioxidant determination.
antioxidant activity; oxygen reactive species; radicalar quenching
