Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems:

TLDR: In this paper, the authors described the methods used for free radical scavenging in both substrates as well as in specific cases of their application, such as superoxide radicals scavenging (O2·-), hydrogen peroxide scavenging(H2O2), hypochlorous acid scavenging, HOCl, and hydroxyl radical scavenges (HO), among them, among them are the methods that use azo-compounds to generate peroxyl radicals.

Abstract: Free radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free radical scavenging is important. In this work are described the methods used for this purpose in both substrates as well as in specific cases of their application. The main methods comprise superoxide radicals scavenging (O2·-); hydrogen peroxide scavenging (H2O2); hypochlorous acid scavenging (HOCl); hydroxyl radical scavenging (HO.); peroxyl radical scavenging (ROO.), among them are the methods that use azo-compounds to generate peroxyl radicals, such as the ``TRAP'' method (Total Radical-Trapping Antioxidant Parameter) and the ``ORAC'' method (Oxygen-Radical Absorbance Capacity); the scavenging of radical cation 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) or the ABTS or the ``TEAC'' method (Trolox Equivalent Antioxidant Capacity); the scavenging of stable radical 2,2-diphenyl-1-picrylhydrazyl or DPPH . method and the scavenging of radical cation N,N-dime...