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The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts
Author
Source
International Journal of Analytical Chemistry
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-10-24
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
Polyphenols are among the most valuable and widely studied food components.
In the laboratory, they are readily extractable with aqueous alcohol.
An aliquot rapidly decolorizes a measured portion of ABTS, a stable deep blue radical ion.
The semilog plot of light absorption versus time is typically a straight line, and an immediately evident slope provides rapid classification in terms of gallic acid equivalents.
Experimental data are presented to show general agreement with the literature.
The disproportionate concentration of antioxidant in the skins and peels of fruits, vegetables, and nuts is given special attention.
American Psychological Association (APA)
Bradley, Arthur. 2013. The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts. International Journal of Analytical Chemistry،Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-513093
Modern Language Association (MLA)
Bradley, Arthur. The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts. International Journal of Analytical Chemistry No. 2013 (2013), pp.1-6.
https://search.emarefa.net/detail/BIM-513093
American Medical Association (AMA)
Bradley, Arthur. The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts. International Journal of Analytical Chemistry. 2013. Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-513093
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-513093