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A Comparative Study of the Analysis of Antioxidant Activities of Liquid Foods Employing Spectrophotometric, Fluorometric, and Chemiluminescent Methods

✍ Scribed by Barba, Francisco J.; Esteve, María J.; Tedeschi, Paola; Brandolini, Vincenzo; Frígola, Ana

Book ID
118253586
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
782 KB
Volume
6
Category
Article
ISSN
1936-9751

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## Abstract Comparative analysis of radical scavenging and antioxidant activities of phenolic compounds present in everyday use spice plants was carried out by means of spectrophotometric and chromatographic methods. Six spice plant samples, namely onion (__Allium cepa__), parsley (__Petroselinum c