Abstract
The Crocin Bleaching Assay (CBA) appears in literature as an in vitro method for measuring antioxidant and prooxidant capacity of model dietary antioxidants, food formulations, pharmaceuticals, and biological samples. The assay is based on simple competitive reactions between a colored probe, crocin, and the test compounds/constituents for scavenging peroxyl radicals generated after thermolysis of a water-soluble azo-initiator. So far, several researchers in the fields of food chemistry, nutrition and clinical biochemistry have sporadically addressed critical views about advantages, limitations and potential field of CBA application. This chapter presents step-by-step critical aspects of CBA in order to assist standardization of its performance. Detailed procedures for calculation of two attributes of peroxyl radical scavenging reactions, the relative rate constant and "total antioxidant capacity", are also presented.
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