Antioxidants are considered as important bioactive compounds on account of many health benefits along with
their pivotal role in delaying oxidative rancidity of numerous foods. Consequently, the requirement of a standard assay
is very important in order to compare the results of different laboratories and validation of the conclusion. This review
article explains the scientific basis of numerous different methods for determining antioxidant activity. Advantages
and disadvantages of these methods have been taken into consideration along with either the mechanism or the mode
of action for each. Comparative assessment using different antioxidant evaluation methods strongly suggests that not
all the adopted methods are highly related and thereby antioxidant capacity should be evaluated by more than one
method. Moreover, application of antioxidant assays in food analysis have been also reviewed briefly.