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Measurement of antioxidants in distilled spirits by a silver nanoparticle assay

Published:2018-06-25 Issue:3 Volume:124 Page:291-299
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Bukovsky-Reyes Santiago E. R.¹,Lowe Luis E.¹,Brandon William M.¹,Owens Janel E.¹²^ORCID

Affiliation:

1. Department of Chemistry and Biochemistry; University of Colorado Colorado Springs; 1420 Austin Bluffs Parkway Colorado Springs CO 80918 USA

2. Distilled Spirits Analytical Services Laboratory, Department of Chemistry and Biochemistry; University of Colorado Colorado Springs; CO USA

Funder

American Chemical Society

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.496/fullpdf

Reference28 articles.

1. Phenolic acids in foods: An overview of analytical methodology;Robbins;J. Agric. Food Chem.,2003

2. The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from health volunteers;Duthie;Eur. J. Clin. Nutr.,1998

3. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays;Pellegrini;J. Nutr.,2003

4. Phenolic constituents, furans, and total antioxidant status of distilled spirits;Goldberg;J. Agric. Food Chem.,1999

5. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity;Aoshima;J. Agric. Food Chem.,2004

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