Evaluation of spectrophotometric methods for antioxidant compound measurement in relation to total antioxidant capacity in beverages

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 607-614

  Tabart, Jessica ^a   Kevers, Claire ^a   Pincemail, Joël ^a   Defraigne, Jean Olivier ^a   Dommes, Jacques ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Anthocyanins; Antioxidant; Ascorbic acid; Flavanols; Flavonoids; Flavonols

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVANOL DERIVATIVE; FLAVONOID;

APPLE JUICE; ARTICLE; BEVERAGE; CHEMICAL ANALYSIS; COLORIMETRY; CONTROLLED STUDY; GRAPE JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; NONHUMAN; ORANGE JUICE; QUANTITATIVE ANALYSIS; RED WINE; SPECTROPHOTOMETRY; TEA; VALIDATION STUDY; VEGETABLE;

MALUS X DOMESTICA; VITACEAE;

EID: 73249131540     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.031     Document Type: Article

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