Determination of antioxidant properties of aromatic herbs, olives and fresh fruit using an enzymatic sensor

Analytical and Bioanalytical Chemistry

Volumn 375, Issue 8, 2003, Pages 1011-1016

  Campanella, L ^a   Bonanni, A ^a   Favero, G ^a   Tomassetti, M ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Antioxidant capacity; Biosensor; Evaluation; Superoxide dismutase

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; BIOSENSORS; ELECTROCHEMISTRY; ENZYMES; FRUITS;

ANTIOXIDANT CAPACITY; AROMATIC HERBS; SUPEROXIDE DISMUTASE;

AROMATIC COMPOUNDS;

ANTIOXIDANT; SUPEROXIDE; SUPEROXIDE DISMUTASE;

CHEMISTRY; CONFERENCE PAPER; FOOD ANALYSIS; FRUIT; GENETIC PROCEDURES; MEDICINAL PLANT; METABOLISM; OLIVE TREE; SENSITIVITY AND SPECIFICITY;

ANTIOXIDANTS; BIOSENSING TECHNIQUES; FOOD ANALYSIS; FRUIT; OLEA; PLANTS, MEDICINAL; SENSITIVITY AND SPECIFICITY; SUPEROXIDE DISMUTASE; SUPEROXIDES;

ANTIOXIDANTS; AROMATIC COMPOUNDS; BIOCHEMISTRY; ELECTROCHEMISTRY; FRUITS; HERBS; SENSORS;

ANANAS COMOSUS; CUCUMIS; MALUS X DOMESTICA; MESPILUS GERMANICA; NEPETA CATARIA; OCIMUM BASILICUM; OLEACEAE; PETROSELINUM CRISPUM; PRUNUS ARMENIACA; PRUNUS DOMESTICA; PRUNUS PERSICA; PYRUS COMMUNIS; ROSMARINUS OFFICINALIS; VITIS SP.;

EID: 1942448324     PISSN: 16182642     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00216-003-1825-1     Document Type: Conference Paper

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