3.5. Antioxidant Activity

To evaluate antioxidant activity, tests assessing distinct action mechanisms were used, and the readings were made using a microplate reader (Synergy™ H1, Biotek, Shoreline, WA, USA), according to the methods proposed by Santos, Brizola, and Granato [46]. The antioxidant activity was evaluated by the Fe²⁺ chelating capacity using ferrozine as the chromophore, and the results were expressed in mg of the EDTA equivalent (mg EDTAE/100 g sample), DPPH free radical scavenging activity, using a methanolic solution of DPPH at 0.10 mmol/L, and FRAP. For DPPH and FPRA assays, the results were expressed in mg of the ascorbic acid equivalent (mg AAE/100 g sample). To assess the inhibition of induced oxidation, egg yolk was used as the source of phospholipids and triacylglycerols [47]. The analysis was conducted at a pH of 7.4, and quercetin was used as the standard. The results were expressed in mg of QE/100 g. The ability to capture ^•OH radicals was determined by UV-VIS spectrophotometry in the presence of salicylic acid [48]. The hydroxyl radical inhibition rate was calculated using the following equation: