Evaluation of total antioxidant potential of selected biogenic polyamines, non-alcoholic drinks and alcoholic beverages using improved RP-HPLC assay involving fluorescence detection

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 1026-1029

  Głód, Bronisław K ^a   Piszcz, Paweł ^a   Czajka, Joanna ^a   Zarzycki, Paweł K ^b  

^a SIEDLCE UNIVERSITY OF NATURAL SCIENCES AND HUMANITIES   (Poland)

^b KOSZALIN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Alcoholic and non alcoholic beverages; Antioxidants; Fluorescence detection; HPLC; Hydroxyl radicals; Terephthalic acid; Total antioxidant potential (TAP)

Indexed keywords

ANTIOXIDANT POTENTIAL; ANTIOXIDANTS; FLUORESCENCE DETECTION; HPLC; HYDROXYL RADICALS; NON-ALCOHOLIC BEVERAGES; TEREPHTHALIC ACIDS;

AMINES; ASSAYS; BLOOD; CHEMICAL CONTAMINATION; FLUORESCENCE; FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXYGEN; PLANT EXTRACTS; RATE CONSTANTS; REDOX REACTIONS;

BEVERAGES;

1,7 DIAMINOHEPTANE; ALCOHOL; ANTIOXIDANT; CADAVERINE; HYDROXIDE; POLYAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; VINEGAR;

ALCOHOLIC BEVERAGE; ARTICLE; BEER; BEVERAGE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD ANALYSIS; FRUIT JUICE; NON ALCOHOLIC BEVERAGE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPECTROFLUOROMETRY; TEA; TOTAL ANTIOXIDANT POTENTIAL;

EID: 80755159498     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.065     Document Type: Article

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