Comparing antioxidative food additives and secondary plant products – use of different assays

Twelve food additives and six secondary plant products were analysed on their antioxidant activity by using three different test systems (Trolox equivalent antioxidant capacity, photochemiluminescence, ferric reducing antioxidant power). The results differed depending on the assay. All the food additives showed antioxidant activities comparable to the calibration substance Trolox. In contrast, the secondary plant products had an up to 16 times higher antioxidant potential. This might present a good reason for the food industry to use natural antioxidants instead of synthetic ones to get storage stability for processed food items – which, according to recent surveys, is in the interest of consumers.