Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5136-5141

  Buratti, S ^a   Pellegrini, N ^b   Brenna, O V ^a   Mannino, S ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Amperometric detection; Antioxidant power; Capsaicin; Carotenoids; Chlorophylls; Electrochemical method

Indexed keywords

ALPHA CAROTENE; ALPHA TOCOPHEROL; ANTIOXIDANT; ASTAXANTHIN; BETA CAROTENE; CANTHAXANTHIN; CAPSAICIN; CHLOROPHYLL A; CHLOROPHYLL B; CRYPTOXANTHIN; LYCOPENE; PLANT EXTRACT; XANTHOPHYLL; ZEAXANTHIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; DRUG ISOLATION; ELECTROCHEMICAL ANALYSIS; ELECTROCHEMISTRY; FLOW INJECTION ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID ANALYSIS; METHODOLOGY; NONHUMAN; PLANT; VEGETABLE;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROCHEMISTRY; VEGETABLES;

SPINACIA OLERACEA;

EID: 0035178457     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010731y     Document Type: Article

References (29)

1. Free radicals and the etiology of colon cancer
2. Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Countries Study
3. Clinical trials of antioxidants in atherosclerosis: Are we doing the right thing?
4. The aging paradox: Free radical theory of aging
5. Fruit, vegetables, and cancer prevention - A review of the epidemiological evidence
6. Possible mechanisms for the protective role of antioxidants in wine and plant foods
7. Total antioxidant capacity of fruits
8. Antioxidant activity of tea and common vegetables
9. An evaluation of the antioxidant and antiviral action of extracts of rosemary and Provencal herbs
10. Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption
11. Evaluation of the total antioxidant activity as a marker of the deterioration of apple juice on storage
12. Polyphenol content and total antioxidant activity of vini novelli (young red wines)
13. In vivo antioxidant effect of green and black tea in man
14. Antioxidant activities of carotenes and xanthophylls
15. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars
16. Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: A comparative study against BHT and melatonin
17. A new method for the evaluation of the "antioxidant power" of wines
18. Evaluation of the "antioxidant power" of olive oils based on a FIA system with amperometric detection
19. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying the 2,2′-azobis(3-ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay
20. Determination of carotenoids in vegetable foods and plasma
21. Clinical chemical methods for the routine assessment of the vitamin status in human populations
22. Antioxidant functions of carotenoids
23. Importance of carotenoid structure in radical-scavenging reactions
24. Phenolic antioxidants
25. Antioxidant effects of chlorophyll pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects
26. Relative stability of carotenoid radical cations and homologue tocopheroxyl radicals. A real time kinetic study of antioxidant hierarchy
27. Lycopene: Chemical and biological properties
28. Carotenoid composition in raw and cooked Spanish vegetables