Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 7970-7981

  Apak, Reşat ^a   Güçlü, Kubilay ^a   Özyürek, Mustafa ^a   Karademir, Saliha Esin ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Copper(II) neocuproine reagent; Cupric reducing antioxidant capacity (CUPRAC); Dietary antioxidants; Flavonoids; Polyphenols

Indexed keywords

2,9 DIMETHYL 1,10 PHENANTHROLINE; ACID; ALPHA TOCOPHEROL; AMMONIUM ACETATE; ANTIOXIDANT; ASCORBATE OXIDASE; ASCORBIC ACID; AURANTIIN; BETA CAROTENE; BUFFER; CAFFEIC ACID; CATECHIN; CHROMOGENIC SUBSTRATE; COPPER; COPPER CHLORIDE; COPPER ION; DICHLOROMETHANE; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; FERRIC ION; FISETIN; FLAVONOID; FLAVONOID GLYCOSIDE; GALLIC ACID; GLYCOSIDE; HYDROXYL GROUP; ION; NARINGENIN; OXIDIZING AGENT; POLYPHENOL; POLYPHENOL DERIVATIVE; QUERCETIN; SOLVENT; THIOL; THIOL DERIVATIVE; TROLOX C; VITAMIN;

ALCOHOLISM; ANTIOXIDANT ACTIVITY; ANTIOXIDANT CAPACITY INDEX; AQUEOUS SOLUTION; ARTICLE; BATH; BLACKBERRY; CALIBRATION; CHEMICAL INTERACTION; COLOR; CONJUGATION; CUPRIC REDUCING ANTIOXIDANT CAPACITY; DIET; FOOD PACKAGING; FOOD QUALITY; GRAPE; GRAPE JUICE; HYDROLYSIS; INCUBATION TIME; KINETICS; LIGHT ABSORPTION; NUTRITION; NUTRITIONAL INDEX; ORANGE JUICE; OXIDATION; OXIDATION REDUCTION REACTION; PH; QUANTITATIVE ANALYSIS; REDUCTION; SCORING SYSTEM; TEA; TEMPERATURE; VEGETABLE;

RUBUS; VITIS SP.;

EID: 11144234112     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048741x     Document Type: Article

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