Title of article
Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods
Author/Authors
Bonanni، نويسنده , , Guillermo A. and Campanella، نويسنده , , L. and Gatta، نويسنده , , T. and Gregori، نويسنده , , E. and Tomassetti، نويسنده , , M.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
8
From page
751
To page
758
Abstract
The antioxidant capacity of 12 different types of dry spices was determined using the following methods for each of them: the ORAC method, a recent biosensor method and the OXY-Adsorbent test. Furthermore, a biosensor method for the measurement of the polyphenol pool was also applied. The d-ROMs test for the measurement of hydroperoxides and a well known spectrophotometric test for the measurement of lipoperoxides were also applied to evaluate the presence of prooxidant species in the samples examined.
Keywords
Dry spices , Peroxides , antioxidant capacity
Journal title
Food Chemistry
Serial Year
2007
Journal title
Food Chemistry
Record number
1954492
Link To Document