Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts

Summary The evaluation of the effects of sugars, metals, acids and other antioxidants on the in vitro antioxidant capacity of purified anthocyanin extract by different techniques was the purpose of this study. Three methods and the ways of expressing their results were evaluated: ABTSTEAC (capacity...

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Veröffentlicht in:	International journal of food science & technology 2017-02, Vol.52 (2), p.511-518
Hauptverfasser:	Oliveira, Isadora R. N., Teófilo, Reinaldo F., Oliveira, Eduardo B., Ramos, Afonso M., Barros, Frederico A. R., Maia, Mariza de P., Stringheta, Paulo C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Anthocyanins antioxidant capacity Antioxidants Ascorbic acid Equivalence Food science In vitro testing minerals organic acids Radicals Reduction simple sugars Tryptophan
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