Determination of Total Antioxidant Capacity of Lipophilic and Hydrophilic Antioxidants In the Same Solution by Using Ferric-Ferricyanide Assay

Food Analytical Methods

Volumn 5, Issue 5, 2012, Pages 1150-1158

  Berker, Kadriye Işil ^a   Demirata, Birsen ^a   Apak, Reşat ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Fe(III) reducing power; Ferricyanide Prussian blue assay; Hydrophilic antioxidants; Lipophilic antioxidants; Total antioxidant capacity

Indexed keywords

ABSORBANCES; ADDITIVITY; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; BEER'S LAW; FOOD MATRIXES; HYDROPHILIC ANTIOXIDANTS; LINEAR CALIBRATION CURVE; LIPOPHILIC ANTIOXIDANTS; MIXTURE SOLUTION; PRUSSIAN BLUE; REDUCING POWER; SIMULTANEOUS DETERMINATIONS; SYNTHETIC MIXTURES; TOTAL ANTIOXIDANT CAPACITY; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ACETONE; HYDROPHILICITY; IRON COMPOUNDS;

AGENTS;

EID: 84866028485     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9358-2     Document Type: Article

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