A new equation for converting the parameter EC 50 into the total antioxidant capacity TEAC and vice versa.

A new equation for converting EC50 into TEAC values and TEAC into EC50 is presented in this paper. The model was fitted to 180 data points of electron paramagnetic resonance (EPR) spectroscopy measurements of various food products. The model was tested basing on 75 EPR spectroscopy measurements. Moreover, the equation was tested on literature data. The determination coefficient between EC50cal and EC50exp was found to be R2  = 0.9762, while the determination coefficient between TEACcal and TEACexp was found to be R2  = 0.9686. Based on obtained results it can be concluded that the proposed model for converting EC50 into TEAC values and TEAC into EC50 values works properly. This will enable a comparison of the antioxidant properties of products identified in literature through the use of different parameters (TEAC, EC50 ).