The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays

Felismina T. C. Moreira, Joana R. L. Guerreiro, Rui Barros, M. Goreti F. Sales*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

5 Citações (Scopus)

Resumo

The total antioxidant capacity (TAC) of 28 flavoured water samples was assessed by ferric reducing antioxidant potential (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC) and total reactive antioxidant potential (TRAP) methods. It was observed that flavoured waters had higher antioxidant activity than the corresponding natural ones. The observed differences were attributed to flavours, juice and vitamins. Generally, higher TAC contents were obtained on lemon waters and lower values on guava and raspberry flavoured waters. Lower and higher TACs were obtained by TRAP and ORAC method, respectively. Statistical analysis suggested that vitamins and flavours increased the antioxidant content of the commercial waters.
Idioma originalEnglish
Páginas (de-até)564-571
Número de páginas8
RevistaFood Chemistry
Volume134
Número de emissão1
DOIs
Estado da publicaçãoPublicado - set. 2012

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