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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 ...
Comparison of DPPH Free Radical Scavenging, Ferric Reducing Antioxidant Power (FRAP), and Total Phenolic Content of Two Meriania Species (Melastomataceae).
(2018-07-18)
Searching for new antioxidants used in pharmaceuticals, cosmetics or agrochemicals have
increased today. Many phenolic compounds have been reported as promising for this goal.
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 ...
Time-dependence of Ferric Reducing Antioxidant Power (FRAP) index in Chilean apples and berries
(ARCHIVOS LATINOAMERICANOS NUTRICION, 2011)
We hypothesize that the Ferric Reducing Antioxidant Power (FRAP) assay that follows the reaction of Fe3+-TPTZ at 593 nm underestimates the antioxidant capacity of fruits, since the standardized time of the reaction (4 min) ...
Phenolic compounds and antioxidant capacity of monovarietal olive oils produced in Argentina
(Springer, 2014-11-11)
Virgin olive oil has high levels of phenolic compounds that are highly bioavailable; these compounds are receiving considerable attention for their antioxidant activity, closely related to the prevention of non-communicable ...
Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
(Wiley, 2019-10-23)
The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP ...