Novel electrochemical method to evaluate the antioxidant capacity of infusions and beverages, based on in situ formation of free superoxide radicals
Jorge Juárez‐Gómez, María Teresa Ramírez-Silva, Dafne Sarahia Guzmán‐Hernández, M. Romero‐Romo, Manuel Palomar‐Pardavé
Topics & Concepts
ChemistryRadicalAntioxidantDPPHTroloxSuperoxideTrolox equivalent antioxidant capacityWineHypoxanthineChromatographyOrganic chemistryNuclear chemistryFood scienceEnzymeFree Radicals and AntioxidantsPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress