Antioxidants remain interesting molecules of choice for suppression of the toxic effects of free radicals in foods and human systems. The current practice involves the use of mainly synthetic molecules as potent antioxidant agents. However, due to the potential negative impact on human health, there is an intensive effort within the research community to develop natural alternatives with similar antioxidant efficacy but without the negative side effects of synthetic molecules. Still, the successful development of new molecules depends on the use of reliable chemical or cell culture assays to screen antioxidant properties. Chemical antioxidant assays include the determination of scavenging ability against free radicals such as DPPH, superoxide anion radicals, hydroxyl radicals, hydrogen peroxide, and nitric oxide. Other antioxidant tests include the ability of compounds to bind and sequester prooxidant metal cations, reduce ferric iron, and attenuate the rate of lipid oxidation. Ex vivo tests utilize cell cultures to confirm entry of the molecules into cells and the ability to quench synthetic intracellular free radicals or to stimulate the increased biosynthesis of endogenous antioxidants. In order to assist researchers in their choice of antioxidant evaluation methods, this review presents background scientific information on some of the most commonly used antioxidant assays with a comparative discussion of the relevance of published literature data to food science and human nutrition applications.

Germination was investigated as a bioprocess for enhancing the digestibility and bioactivity of pigeon pea (Cajanus cajan). Pigeon pea seeds were germinated for 0, 4, 24 and 48 h. Electrophoresis revealed that the 7S vicilin subunits were the most abundant proteins in control and germinated seeds. FTIR showed a loss of β sheet and a gain of α‐helix contents, and microscopy showed cell wall degradation in germinated seeds. Germination decreased the seed protein yield due to partial hydrolysis of proteins. After in vitro digestion, 48‐h germination increased the protein digestibility‐corrected amino acid score of the pigeon pea flour and isolated protein. Germination also enhanced the inhibitory activity of the seed digesta against α‐glucosidase but not dipeptidyl peptidase IV. Taken together, germination could be used to enhance the nutritional quality and bioactivity of pigeon pea towards improving its future utilization as novel healthy food for mitigating food insecurity.