Determination of antioxidant activity in foods and beverages by reaction with 2,2'-Diphenyl-1-Picrylhydrazyl (DPPH): Collaborative study first action 2012.04

Journal of AOAC International

Volumn 95, Issue 6, 2012, Pages 1562-1569

  Plank, David W ^a   Szpylka, John ^b   Sapirstein, Harry ^c   Woollard, David ^d   Zapf, Charles M ^e   Lee, Vong ^f   Chen, C Y Oliver ^g   Liu, Rui Hai ^h   Tsao, Rong ⁱ   Düsterloh, André ^j   Baugh, Steve ^k  

^a Medallion Laboratories   (United States)

^b GENERAL MILLS INC   (United States)

^c UNIVERSITY OF MANITOBA   (Canada)

^d New Zealand Fire Service   (New Zealand)

^e McCormick & Company Inc   (United States)

^f POM Wonderful LLC   (United States)

^g TUFTS UNIVERSITY   (United States)

^h Department of Food Science ^*  (United States)

ⁱ AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^j DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

^k AOAC INTERNATIONAL   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS;

ANALYTICAL METHOD; ANTI-OXIDANT ACTIVITIES; FIT FOR PURPOSE; LABORATORY MANAGEMENT;

AGRONOMY;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 6-HYDROXY-2,5,7,8-TETRAMETHYLCHROMAN-2-CARBOXYLIC ACID; ANTIOXIDANT; BIPHENYL DERIVATIVE; CHROMAN DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; PICRIC ACID; TROLOX C; YOGHURT;

ARTICLE; BEVERAGE; CHEMISTRY; FOOD ANALYSIS; FRUIT; METHODOLOGY; PRUNUS; REPRODUCIBILITY; SPICE; STANDARD; TEA; ULTRAVIOLET SPECTROPHOTOMETRY; VEGETABLE; WINE;

ANTIOXIDANTS; BEVERAGES; BIPHENYL COMPOUNDS; CHROMANS; FOOD ANALYSIS; FRUIT; INDICATORS AND REAGENTS; PICRATES; PRUNUS; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY, ULTRAVIOLET; SPICES; TEA; VEGETABLES; WINE; YOGURT;

EID: 84871285952     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.5740/jaoacint.CS2012_04     Document Type: Article

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