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. © 2006 Elsevier Ltd. All rights reserved.
Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods / A., Bonanni; Campanella, Luigi; Gatta, Tania; E., Gregori; Tomassetti, Mauro. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 102:3(2007), pp. 751-758. [10.1016/j.foodchem.2006.06.030]
Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods
CAMPANELLA, Luigi;GATTA, TANIA;TOMASSETTI, Mauro
2007
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. © 2006 Elsevier Ltd. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
