Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts

International Journal of Food Science and Technology

Volumn 52, Issue 2, 2017, Pages 511-518

  de Oliveira, Isadora R N ^a   Teófilo, Reinaldo F ^a   de Oliveira, Eduardo B ^a   Ramos, Afonso M ^a   de Barros, Frederico A R ^a   Maia, Mariza de P ^a   Stringheta, Paulo C ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Amino acids; anthocyanins; antioxidant capacity; minerals; organic acids; simple sugars

Indexed keywords

AGENTS; AMINO ACIDS; ANTHOCYANINS; ANTIOXIDANTS; MINERALS; ORGANIC ACIDS; ORGANIC MINERALS; SUGARS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT CAPACITY; COHERENT METHODS; FOOD MATERIALS; IN-VITRO; SCAVENGING CAPACITY;

ASCORBIC ACID;

EID: 85006073748     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13307     Document Type: Article

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