The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 564-571

  Moreira, Felismina T C ^a   Guerreiro, Joana R L ^a   Barros, Rui ^b   Sales, M Goreti F ^a  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Commercial waters; FRAP; ORAC; TEAC; Total antioxidant capacity; TRAP

Indexed keywords

FRAP; ORAC; TEAC; TOTAL ANTIOXIDANT CAPACITY; TRAP;

PLANTS (BOTANY); VITAMINS;

AGENTS;

ASCORBIC ACID; FLAVORING AGENT; GALLIC ACID; MINERAL WATER; SPRING WATER; TROLOX C; UNCLASSIFIED DRUG; VITAMIN;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; BEVERAGE; FERRIC REDUCING ANTIOXIDANT POTENTIAL; FLAVORED WATER; GUAVA; LEMON; NUTRITIONAL PARAMETERS; OXYGEN RADICAL ABSORBANCE CAPACITY; RASPBERRY; TOTAL ANTIOXIDANT CAPACITY; TOTAL REACTIVE ANTIOXIDANT POTENTIAL; TROLOX EQUIVALENT ANTIOXIDANT CAPACITY; VALIDATION PROCESS; WATER SAMPLING;

CITRUS LIMON; PSIDIUM; RUBUS GLAUCUS;

EID: 84860386946     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.122     Document Type: Article

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