Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products

In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel met...

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Bibliographic Details
Published in:International journal of molecular sciences 2023-11, Vol.24 (22), p.16447
Main Authors: Skaperda, Zoi, Tekos, Fotios, Vardakas, Periklis, Nechalioti, Paraskevi-Maria, Kourti, Maria, Patouna, Anastasia, Makri, Sotiria, Gkasdrogka, Maria, Kouretas, Demetrios
Format: Article
Language:English
Subjects:
agricultural products
antioxidant capacity
Antioxidants
Batteries
bioactivity
Biological activity
cell-free assays
Consumers
Farm produce
Food
Food products
Food quality
Free radicals
methodology
Organic farming
Oxidation
Oxidative stress
Production costs
Signal transduction
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Summary:In recent years, there has been a strong consumer demand for food products that provide nutritional benefits to human health. Therefore, the assessment of the biological activity is considered as an important parameter for the promotion of high-quality food products. Herein, we introduce a novel methodology comprising a complete set of in vitro cell-free screening techniques for the evaluation of the bioactivity of various food products on the basis of their antioxidant capacity. These assays examine the free radical scavenging activities, the reducing properties, and the protective ability against oxidative damage to biomolecules. The adoption of the proposed battery of antioxidant assays is anticipated to contribute to the holistic characterization of the bioactivity of the food product under examination. Consumer motivations and expectations with respect to nutritious food products with bio-functional properties drive the global food market toward food certification. Therefore, the development and application of scientific methodologies that examine the quality characteristics of food products could increase consumers’ trust and promote their beneficial properties for human health.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms242216447