Determination of total antioxidant capacity of commercial beverage samples by capillary electrophoresis via inline reaction with 2,6- dichlorophenolindophenol

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6518-6523

  Merola, Emily T ^a,b   Catherman, Adam D ^a,c   Yehi, Jenna B ^a   Strein, Timothy G ^a  

^a BUCKNELL UNIVERSITY   (United States)

^b Cherokee Pharmaceuticals LLC   (United States)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

2,6 dichlorophenolindophenol; Antioxidant capacity; Capillary electrophoresis; DCIP; Electrophoretically mediated; EMMA; TAC

Indexed keywords

2,6 DICHLOROPHENOLINDOPHENOL; ANTIOXIDANT;

ARTICLE; BEVERAGE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; EVALUATION; METHODOLOGY;

2,6-DICHLOROINDOPHENOL; ANTIOXIDANTS; BEVERAGES; ELECTROPHORESIS, CAPILLARY;

EID: 68249109923     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901214r     Document Type: Article

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