Table 1.

Methods adopted for assessment of antioxidant activity of processed and unprocessed lupin flours.

Types of Method		Adopted Test Methods	Method Summary	Ref.
Assay of non-enzymatic antioxidant compounds		Total phenolic content	Folin Ciocalteu method	[15]
		Total flavonoid content	Colorimetric assay based on intensity of colour change of the mixture	[16,17]
		Total flavonol content
In-vitro assay	Electron Transfer (ET) based assay	Superoxide radical scavenging assay	Measurement of reducing capacity of antioxidant (αH) in sample based on redox reaction (indicated by colour change) in presence of free radicals (R•) R• + αH + H2O $\to$ RH + α• + H2O	[3,18,19,20]
		DPPH• scavenging assay
		TBARS assay
	Hydrogen Atom Transfer (HAT) based assay	Hydroxyl radical scavenging assay	Quantitation of hydrogen atom donating capacity of antioxidant present in sample based on proton-coupled reaction (indicated by colour change) in presence of free radicals R• + αH $\to$ R- + αH+•	[3,21,22,23]
		Hydrogen peroxide scavenging assay
		ABTS+• scavenging assay
	Others	Anti-hemolytic activity assay	Measurement of inhibiting capacity of RBCs hemolysis by ROS inducing oxidative stress	[24]
In-vivo assay		CAT activity assay	Quantifying the activity of enzymes responsible for suppressing ROS generation such as- catalase (CAT) and superoxide dismutase (SOD) in animal model treated with sample	[25,26]
		SOD activity assay
		LPO activity assay	Measurement of the effect of sample on lipid peroxidation (auto-oxidation) and generation of malondialdehyde (MDA) in mice model	[19]
		Estimation of protein	Assessment of total protein in oxidative stressed animal model treated with sample containing antioxidant	[27]