A comparison of methods employed to evaluate antioxidant capabilities.

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dc.contributor.authorPerez, DD
dc.contributor.authorLeighton, F
dc.contributor.authorAspee, A
dc.contributor.authorAliaga, C
dc.contributor.authorLissi, E
dc.date.accessioned2025-01-21T01:31:41Z
dc.date.available2025-01-21T01:31:41Z
dc.date.issued2000
dc.description.abstractThree different methodologies frequently employed to evaluate the indexes that report the antioxidant capabilities of pure compounds and/or complex mixtures of antioxidants are applied to a series of mono- and polyphenols, as well as to two wine (red and white) samples. These methodologies are based on the bleaching of a stable radical, the effect of the additive upon luminol chemiluminescence induced by peroxyl radicals, and the effect of the additive upon the bleaching of the fluorescence from a dye molecule. Widely different responses are obtained from the different methodologies. These differences are interpreted in terms of the different factors (stoichiometric factors and/or reactivities) that determines the indexes evaluated by these different methodologies.
dc.fuente.origenWOS
dc.identifier.issn0716-9760
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/97122
dc.identifier.wosidWOS:000165303700004
dc.issue.numero2
dc.language.isoen
dc.pagina.final77
dc.pagina.inicio71
dc.revistaBiological research
dc.rightsacceso restringido
dc.subjectABTS radical bleaching
dc.subjectantioxidants
dc.subjectc-phycocyanin bleaching
dc.subjecttotal antioxidant reactivity
dc.subjecttotal reactive antioxidant potential
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleA comparison of methods employed to evaluate antioxidant capabilities.
dc.typeartículo
dc.volumen33
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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