Hplc method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl

Bioscience, Biotechnology and Biochemistry

Volumn 62, Issue 6, 1998, Pages 1201-1204

  Yamaguchi, Tomoko ^a   Takamura, Hitoshi ^a   Matoba, Teruyoshi ^a   Terao, Junji ^b  

^a NARA WOMEN'S UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKUSHIMA   (Japan)

Author keywords

1,1 diphenyl 2 picrylhydrazyl; Antioxidant; Beverage; Radical scavenging activity

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BEPRIDIL; DRUG DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FREE RADICAL; PICRIC ACID; PIGMENT; SCAVENGER;

ARTICLE; BEVERAGE; COLORIMETRY; EVALUATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY;

ANTIOXIDANTS; BEPRIDIL; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLORIMETRY; EVALUATION STUDIES; FREE RADICAL SCAVENGERS; FREE RADICALS; INDICATORS AND REAGENTS; PICRATES; PIGMENTS, BIOLOGICAL;

EID: 0032086769     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.62.1201     Document Type: Article

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