The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 574-580

  Martins, Alessandro C ^a   Bukman, Lais ^a   Vargas, Alexandro M M ^a   Barizão, Érica O ^a   Moraes, Juliana C G ^a   Visentainer, Jesuí V ^a   Almeida, Vitor C ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Antioxidant activity; Flow injection analysis (FIA); Response surface methodology; Tea

Indexed keywords

ANALYTICAL FREQUENCIES; ANTIOXIDANT ACTIVITIES; CARRIER FLOW; CENTRAL COMPOSITE ROTATABLE DESIGN; DETECTION AND QUANTIFICATION LIMIT; FLOW-INJECTION ANALYSIS; FRAP ASSAY; OPTIMISATIONS; OPTIMISED CONDITIONS; RESPONSE SURFACE METHODOLOGY; SYSTEM CONDITIONS; TEA; TEA SAMPLES;

FLOW RATE; OPTIMIZATION;

SURFACE PROPERTIES;

REAGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; FLOW INJECTION ANALYSIS; FLOW RATE; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; LIMIT OF DETECTION; LIMIT OF QUANTITATION; PROCESS OPTIMIZATION; REACTOR; RESPONSE SURFACE METHOD; TEA;

ANTIOXIDANTS; CHEMISTRY TECHNIQUES, ANALYTICAL; FERRIC COMPOUNDS; FLOW INJECTION ANALYSIS; OXIDATION-REDUCTION; TEA;

EID: 84870710166     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.143     Document Type: Article

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