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Journal of Food Composition and Analysis, ISSN 0889-1575, 11/2011, Volume 24, Issue 7, pp. 1043 - 1048
To evaluate the comparability of the two most common radical scavenging assays using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and... 
Flavonoids | Total antioxidant capacity | Vegetables | DPPH | Polyphenols | Food composition | Foods | Beverages | Food analysis | ABTS | Fruits | POLYPHENOLICS | ORAC ASSAYS | FOOD SCIENCE & TECHNOLOGY | FRUIT | DIET | PLUMS | FRAP | CHEMISTRY, APPLIED | EXTRACTS
Journal Article
Pure and Applied Chemistry, ISSN 0033-4545, 02/2013, Volume 85, Issue 5, pp. 957 - 998
The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex... 
IUPAC Analytical Chemistry Division | antioxidant capacity/activity | oxygen radical absorbance capacity (ORAC) | cereals | cupric reducing antioxidant capacity (CUPRAC) | vegetables | 2,2-di(4 | 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)/Trolox-equivalent antioxidant capacity (TEAC) | octylphenyl)-1-picrylhydrazyl (DPPH | fruits | total peroxyl radical-trapping antioxidant parameter (TRAP) | total antioxidant capacity (TAC) assays | ferric reducing antioxidant power (FRAP) | hydrophilic/lipophilic antioxidants | original and modified reducing antioxidant capacity CUPRAC methods | IUPAC analytical chemistry division | Cereals | Vegetables | Antioxidant capacity/activity | Hydrophilic/lipophilic antioxidants | Original and modified reducing antioxidant capacity CUPRAC methods | Fruits | 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) | Cupric reducing anti -oxidant capacity (CUPRAC) | 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)/trolox-equivalent antioxidant capacity (TEAC) | Oxygen radical absorbance capacity (ORAC) | Ferric reducing antioxidant power (FRAP) | Total antioxidant capacity (TAC) assays | Total peroxyl radical-trapping antioxidant parameter (TRAP) | ALLIUM-SATIVUM L | SCAVENGING ASSAY | HUMAN-BLOOD PLASMA | MODIFIED CUPRAC METHOD | RADICAL ABSORBENCY CAPACITY | IN-VITRO | IMPROVE LIPID-METABOLISM | BIOACTIVE COMPOUNDS | CHEMISTRY, MULTIDISCIPLINARY | FLUORESCENCE-BASED ASSAY | RATS FED CHOLESTEROL | 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)/Trolox-equivalent antioxidant capacity (TEAC) | Antioxidants | Measurement | Research | Biological assay | Electron transport | Methods | Food | Testing | Organic chemistry | Measurement methods | Assaying
Journal Article
Food Chemistry, ISSN 0308-8146, 2006, Volume 94, Issue 3, pp. 442 - 447
Journal Article
Food Research International, ISSN 0963-9969, 07/2014, Volume 61, pp. 196 - 201
silverskin (CSS), the inner fruit layer surrounding coffee beans, was analyzed for its (poly)phenolic and caffeine content by means of liquid... 
Total polyphenol content | Total antioxidant capacity | Coffee silverskin | Chlorogenic acids | Caffeine | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | GREEN | POLYPHENOLS | DIET | CHLOROGENIC ACID | ABILITY | WATER | Antioxidants | Mass spectrometry | Lactones | Caffeoylquinic acid | Product innovation | Chocolate | Chlorogenic acid | Foods | Coffee
Journal Article
FOOD RESEARCH INTERNATIONAL, ISSN 0963-9969, 2008, Volume 41, Issue 3, pp. 274 - 285
The comparison between antioxidant capacity values reported by different laboratories is quite difficult because of substantial differences in sample... 
ORAC | BIOACTIVE COMPOUNDS | DPPH | DRYING TEMPERATURE | PHENOLIC-COMPOUNDS | MEDITERRANEAN DIET | SAMPLE PREPARATION | FOOD SCIENCE & TECHNOLOGY | TOTAL POLYPHENOLS | SPANISH DIET | antioxidants extraction | BY-PRODUCTS | RADICAL SCAVENGING ACTIVITY | antioxidant capacity | IN-VITRO ASSAYS | FRAP | ABTS
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 2009, Volume 22, Issue 5, pp. 388 - 393
The purpose of this study was to evaluate the antioxidant capacity (AC) and total phenolic content (TPC) of selected Malaysian underutilized fruits. The 58... 
Antioxidant activity | Inhibition of oxidation activity | Scavenging activity | Total phenolic content | Food composition | Underutilized fruit | Food analysis | MORTALITY | ASSAY | FOOD SCIENCE & TECHNOLOGY | RADICAL ABSORBENCY CAPACITY | GENOTYPES | PRODUCTS | COHORT | VEGETABLES | CHEMISTRY, APPLIED | CORONARY-HEART-DISEASE | EXTRACTS | Antioxidants | Phytochemicals | Fruit | Analysis | Beta carotene
Journal Article
Journal of Ethnopharmacology, ISSN 0378-8741, 2005, Volume 96, Issue 1, pp. 145 - 150
Journal Article
Electrochimica Acta, ISSN 0013-4686, 05/2014, Volume 128, pp. 25 - 31
Considering the presence of phenolics in grapes and wines, as well as their importance for health promoting properties, the DPPH... 
Wine | Electrochemical index | Total phenolics | Radical scavenging assays | Grape beverages | ELECTROCHEMISTRY | POLYPHENOLS | VINEGARS | PHENOLIC CONTENT | ASSAYS | POWER | Antioxidants | Blanks | Wines | Correlation | Grapes | Voltammetry | Juices | Beverages
Journal Article
Journal Article