Exploring antioxidant reactivity and molecular structure of phenols by means of two coupled assays using fluorescence probe (2,3-diazabicyclo[2.2.2]oct-2-ene, DBO) and free radical (2,2-diphenyl-1-picrylhydrazyl, $$\hbox {DPPH}^{\cdot }$$ DPPH · )

Author:

BECERRA-HERRERA MERCEDES,SAYAGO ANA,BELTRÁN RAFAEL

Funder

Environmental Council of the Andalusia Regional Government

Operative Program of Transborderline Cooperation Spain-Portugal

FONDECYT

Publisher

Springer Science and Business Media LLC

Subject

General Chemistry

Reference39 articles.

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2. Saura-Calixto F and Goñi I 2006 Antioxidant capacity of the Spanish Mediterranean diet Food Chem. 94 442

3. Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca A M, Segura-Carretero A, Fernández-Gutiérrez A and Lercker G 2007 Phenolic molecules in virgin olive oils: a survey of theirsensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade Molecules 12 1679

4. Beer de D, Joubert E, Gelderblom W C A and Manley M 2002 Phenolic compounds: a review of their possible role as in vivo antioxidants of wine S. Afr. J. Enol. Vitic. 23 48

5. Perona J S, Cabello-Moruno R and Ruíz-Gutierrez V 2006 The role of virgin olive oil components in the modulation of endothelial function J. Nutr. Biochem. 17 429

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