Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 638-643

  Guedes, A Catarina ^a,b   Amaro, Helena M ^b   Gião, Maria S ^a   Malcata, F Xavier ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

ABTS+; Cell disruption; Cell storage; Food grade; Solvents

Indexed keywords

ABTS RADICAL CATIONS; ABTS+; ANTIOXIDANT CAPACITY; CELL DISRUPTION; FOOD GRADE; HYDROPHILIC COMPOUNDS; MARINE MICROORGANISM; MICRO-ALGAE; POTENTIAL SOURCES; RADICAL CATIONS; REPRESENTATIVE STRAIN; ROOM TEMPERATURE;

AGENTS; ALGAE; CELLS; FOOD STORAGE; MICROORGANISMS; OPTIMIZATION; POSITIVE IONS; SOLVENTS;

CYTOLOGY;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALCOHOL; CATION;

ANABAENA VARIABILIS; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; BIOCHEMICAL COMPOSITION; CHEMICAL REACTION; CYANOBACTERIUM; EXTRACTION; FREEZING; HYDROPHILICITY; LIPOPHILICITY; MICROALGA; NONHUMAN; PHAEODACTYLUM TRICORNUTUM; ROOM TEMPERATURE; SCREENING;

ANTIOXIDANTS; BENZOTHIAZOLES; CHEMISTRY TECHNIQUES, ANALYTICAL; CYANOBACTERIA; FREE RADICALS; MICROALGAE; SULFONIC ACIDS;

CYANOBACTERIA;

EID: 84870676357     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.106     Document Type: Article

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