Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results
- 1 January 2008
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 41 (3), 274-285
- https://doi.org/10.1016/j.foodres.2007.12.004
Abstract
No abstract availableFunding Information
- Ministerio de Educación, Cultura y Deporte (AGL 2004-07579-C04-01/ALI)
This publication has 75 references indexed in Scilit:
- Significance of sample preparation in developing analytical methodologies for accurate estimation of bioactive compounds in functional foodsJournal of the Science of Food and Agriculture, 2006
- Isolation and the characterization of the degradation products of the mediator ABTS-derived radicals formed upon reaction with polyphenolsBiochemical and Biophysical Research Communications, 2005
- Analysis of carotenoids in vegetable and plasma samples: A reviewJournal of Food Composition and Analysis, 2005
- Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry, 2005
- Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitroAnalytica Chimica Acta, 2005
- Anthocyanins from black sorghum and their antioxidant propertiesFood Chemistry, 2005
- Solvent effect on quercetin antioxidant capacityFood Chemistry, 2004
- In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)Food Chemistry, 2004
- Study of phenolic compounds as natural antioxidants by a fluorescence methodTalanta, 2003
- Polyphenols as dietary fiber associated compounds. Comparative study on in vivo and in vitro propertiesJournal of Agricultural and Food Chemistry, 1994