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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Importance of solvent association in the estimation of antioxidant properties of phenolic compounds by DPPH method

Andrzej L Dawidowicz1, Małgorzata Olszowy1, Małgorzata Jóźwik-Dolęba1

  • 1Faculty of Chemistry, Maria Curie Sklodowska University, 20-031 Lublin, Pl. Marii Curie Sklodowskiej 3, Poland.

Journal of Food Science and Technology
|July 4, 2015
PubMed

Keywords:
Antioxidant propertiesDPPH methodPhenolic compoundsSolvent clustersTemperature impact

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