| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190050 | Food Chemistry | 2007 | 8 Pages |
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
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Bonanni, L. Campanella, T. Gatta, E. Gregori, M. Tomassetti,