Engineered Photoelectrochemical Platform for Rational Global Antioxidant Capacity Evaluation Based on Ultrasensitive Sulfonated Graphene–TiO2 Nanohybrid

2014 ◽  
Vol 86 (20) ◽  
pp. 10171-10178 ◽  
Author(s):  
Lingnan Wang ◽  
Weiguang Ma ◽  
Shiyu Gan ◽  
Dongxue Han ◽  
Qixian Zhang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Capacity Evaluation ◽  
Sulfonated Graphene

Total antioxidant capacity evaluation: Critical steps for assaying berry antioxidant features

BioFactors ◽  
2005 ◽  
Vol 23 (4) ◽  
pp. 221-227 ◽  
Author(s):  
Jessica Scalzo ◽  
Bruno Mezzetti ◽  
Maurizio Battino
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Capacity Evaluation ◽  
Total Antioxidant

Antioxidant Capacity Evaluation In Different Extravirgin Olive Oils

2010 ◽  
Vol 42 ◽  
pp. 793
Author(s):  
Giorgio Galanti ◽  
Matteo Becatti ◽  
Niccolò Taddei ◽  
Laura Stefani ◽  
Claudia Fiorillo
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oils ◽  
Capacity Evaluation

Flavonoids electrochemical detection in fruit extracts and total antioxidant capacity evaluation

Talanta ◽  
2016 ◽  
Vol 154 ◽  
pp. 284-291 ◽  
Author(s):  
Sara M.C. Gomes ◽  
Mariana-Emilia Ghica ◽  
Isaide Araujo Rodrigues ◽  
Eric de Souza Gil ◽  
Ana Maria Oliveira-Brett
Keyword(s):  
Antioxidant Capacity ◽  
Electrochemical Detection ◽  
Total Antioxidant Capacity ◽  
Fruit Extracts ◽  
Capacity Evaluation ◽  
Total Antioxidant

scholarly journals Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation

2021 ◽  
Vol 10 (6) ◽  
pp. e12010615490
Author(s):  
Anne Caroline de Albuquerque Sales ◽  
Lizeth Mercedes Garcia Jaimes ◽  
Marcos Batista Machado ◽  
Edgar Aparecido Sanches ◽  
Pedro Henrique Campelo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Chemical Characterization ◽  
Chemical Compounds ◽  
Total Phenolic ◽  
Fermented Beverages ◽  
Physical Chemical ◽  
Capacity Evaluation ◽  
Dragon Fruit

Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.

scholarly journals Interaction effects on a gold nanoparticle-based colorimetric assay for antioxidant capacity evaluation of polyphenols

RSC Advances ◽  
2020 ◽  
Vol 10 (25) ◽  
pp. 14705-14713
Author(s):  
Yanhui Wang ◽  
Shiqi Liu ◽  
Mengnan Yang ◽  
Ahmed Aboueloyoun Taha ◽  
Jing Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Gold Nanoparticle ◽  
Colorimetric Assay ◽  
Interaction Effects ◽  
Capacity Evaluation

Interaction effects of endogenous polyphenols remarkably influenced the performance of gold nanoparticle-based colorimetric assay for antioxidant capacity evaluation.

Sign in / Sign up

Export Citation Format

Share Document