Fast ORAC-SIA method for antioxidant capacity determination in food samples

Author:

Jiménez-Morales Willmann Antonio,Cañizares-Macias María del Pilar,Pedraza-Chaverri José

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Methods for testing antioxidant activity;Antolovich;Analyst,2002

2. AOAC International. (2019). Appendix K: Guideline for Dietary Supplements and Botanicals (p. 32). http://www.eoma.aoac.org/app_k.pdf.

3. Antioxidant capacity of phenolic compounds in acidic medium: A pyrogallol red-based ORAC (oxygen radical absorbance capacity) assay;Atala;Journal of Food Composition and Analysis,2013

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘“Antioxidant Power”’: The FRAP Assay;Benzie;Analytical Biochemistry,1996

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

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