Spectral analysis allows using the DPPH* UV–Vis assay to estimate antioxidant activity of colored compounds
暂无分享，去创建一个
[1] F. Shahidi,et al. Critical re-evaluation of DPPH assay: Presence of pigments affects the results. , 2019, Journal of agricultural and food chemistry.
[2] A. Dawidowicz,et al. Is it possible to use the DPPH and ABTS methods for reliable estimation of antioxidant power of colored compounds? , 2018, Chemical Papers.
[3] M. Valko,et al. Effect of drying methods on the content of natural pigments and antioxidant capacity in extracts from medicinal plants: a spectroscopic study , 2017, Chemical Papers.
[4] M. Foti. Use and Abuse of the DPPH(•) Radical. , 2015, Journal of agricultural and food chemistry.
[5] G. DiLabio,et al. Kinetics of the oxidation of quercetin by 2,2-diphenyl-1-picrylhydrazyl (dpph•). , 2011, Organic letters.
[6] R. Singh,et al. Genesis and development of DPPH method of antioxidant assay , 2011, Journal of food science and technology.
[7] Lien Ai Pham-Huy,et al. Free Radicals, Antioxidants in Disease and Health , 2008, International journal of biomedical science : IJBS.
[8] D. Brault,et al. Kinetics of the reaction between the antioxidant Trolox and the free radical DPPH in semi-aqueous solution. , 2006, Organic & biomolecular chemistry.
[9] S. Ackerman,et al. Oxidative stress, cell cycle, and neurodegeneration. , 2003, The Journal of clinical investigation.
[10] C. Berset,et al. Use of a Free Radical Method to Evaluate Antioxidant Activity , 1995 .