The antioxidant activity of wines determined by the ABTS· + method: Influence of sample dilution and time

Talanta

Volumn 64, Issue 2, 2004, Pages 501-509

  Villano D ^a   Fernandez Pachon M S ^a   Troncoso, A M ^a   Garcia Parrilla M C ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

ABTs +; Antioxidant activity; Polyphenols; TEAC; Wine

Indexed keywords

ANTIOXIDANTS; ENZYMES; FREE RADICALS; HYDROGEN PEROXIDE; PHENOLS; REACTION KINETICS; SCAVENGING;

CORRELATION COEFFICIENTS; GALLIC ACID; RADICAL CATIONS;

WINE;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); GALLIC ACID; HORSERADISH PEROXIDASE; HYDROGEN PEROXIDE; PHENOL DERIVATIVE; RADICAL; SCAVENGER; SULFONIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ABSORPTION; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL REACTION KINETICS; CORRELATION COEFFICIENT; DILUTION; MEASUREMENT; MONITORING; REACTION ANALYSIS; RED WINE; SAMPLE; TIME; WINE;

EID: 4143074973     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2004.03.021     Document Type: Article

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