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Better than bench top. High speed antioxidant screening via the cupric reducing antioxidant capacity reagent and reaction flow chromatography
(Elsevier Science, 2020-01)
This study is based upon a recently established method for quantification of the antioxidant capacity of natural samples via a HPLC separation and a hyphenated selective detection (post-column derivatization with cupric ...
Antioxidant profiling of ginger via reaction flow chromatography
(Natural Products, 2021-07)
Reaction flow (RF) chromatography is a powerful and efficient approach that utilizes conventional high-performance liquid chromatography (HPLC)–ultraviolet (UV)–visible detection. This technique exploits a novel column ...
Electrochemical Study of the Antioxidant Activity and the Synergic Effect of Selenium with Natural and Synthetic Antioxidants
(Taylor & Francis, 2010-08-12)
In this paper we propose two different electrochemical methods such as Cyclic Voltammetry (CV) and Osteryoung Square Wave Voltammetry (OSWV) to study the free radical scavenging ability of Selenium (Se) and natural and ...
Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
(Academic Press Inc Elsevier Science, 2021-12)
The present study evaluated the changes of taste profiles, taste active indicators, and antioxidant activity in Monascus rice vinegar during the solid-state fermentation process, as well as their potential relationships. ...
Total antioxidant capacity with peak specificity via reaction flow chromatography and the ferric reducing antioxidant power assay
(Springer, 2019-12)
An established ferric reducing antioxidant power (FRAP) assay was optimised by preparation of the derivatisation reagent in 300 mM formate instead of 300 mM acetate conditions, resulting in increased sensitivity signal to ...
Antioxidant Activity of Biphenolic Compounds Anchored on Mesoporous Alumina
(MDPI, 2019-11)
Phenolic antioxidants are used in the industry to delay the oxidation of fats, with the most used being butyl hydroxy anisole (BHA) and butyl hydroxy toluene (BHT). However, the consumer concern regarding their safety has ...
Antioxidant and antimicrobial properties of tyrosol and derivative-compounds in the presence of vitamin B2: Assays of synergistic antioxidant effect with commercial food additives
(Elsevier, 2021-01)
The main causes of food spoilage come from the process of oxidation and the contamination by microorganisms. For the purpose of increasing food shelf-life the industries employ different techniques, being the addition of ...
UV-C and ozone treatment influences on the antioxidant capacity and antioxidant system of minimally processed rocket (Eruca sativa Mill.)
(Elsevier Science, 2018-04)
In this work, treatments with UV-C light (20 kJ m−2) and gaseous ozone (2 mg L−1 O3) were applied to minimally processed rocket (Eruca vesicaria subsp. Sativa) leaves to investigate their effects on the antioxidant capacity ...
Aspects of antioxidant foods and supplements in health and disease
(Wiley Blackwell Publishing, Inc, 2009-05)
Free radicals generated as byproducts of normal metabolism can damage biologically relevant molecules. When their generation is increased, damage can also be increased, resulting in the development of many pathological ...
Amidinoquinoxaline-Based Nitrones as Lipophilic Antioxidants
(MDPI, 2021-08)
The potential of nitrones (N-oxides) as therapeutic antioxidants is due to their ability to counteract oxidative stress, mainly attributed to their action as radical scavengers toward C- and O-centered radicals. Among them, ...