Total antioxidant capacity evaluation: critical steps for assaying berry antioxidant features.
Scalzo
Jessica
J
SAPROV - Department of Environmental and Crop Science, Faculty of Agriculture, Università Politecnica delle Marche, Ancona, Italy.
Mezzetti
Bruno
B
Battino
Maurizio
M
D000578:Amidines / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis*; D052160:Benzothiazoles; D002839:Chromans / Q000737:chemistry; D005290:Ferric Compounds / Q000737:chemistry; D005456:Fluorescent Dyes / Q000737:chemistry; D005504:Food Analysis / Q000592:standards*; D005638:Fruit / Q000737:chemistry*; D010084:Oxidation-Reduction; D010799:Phycoerythrin / Q000737:chemistry; D027824:Rosaceae / Q000737:chemistry*; D013451:Sulfonic Acids / Q000737:chemistry; D014227:Triazines / Q000737:chemistry
D000578:Amidines; D000975:Antioxidants; D052160:Benzothiazoles; D002839:Chromans; D005290:Ferric Compounds; D005456:Fluorescent Dyes; D013451:Sulfonic Acids; D014227:Triazines; D010799:Phycoerythrin; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; C046728:2,2'-azobis(2-amidinopropane); C010643:6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid; C002849:2,4,6-tripyridyl-s-triazine