| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543187 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠We determine the total antioxidant capacity (TAC) of fresh or cooked foods. ⺠We extract antioxidants by application of a gastrointestinal in vitro digestion. ⺠We measure the antioxidant activity of both the soluble and insoluble fractions. ⺠The sum of both activities results on the TAC of each foodstuff. ⺠This method is called the global antioxidant response (GAR) approach.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
S. Pastoriza, C. Delgado-Andrade, A. Haro, J.A. Rufián-Henares,