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vol.33 número2Free radical chemistry in biological systemsAntioxidant flavonols from fruits, vegetables and beverages: measurements and bioavailability índice de autoresíndice de assuntospesquisa de artigos
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Biological Research

versão impressa ISSN 0716-9760

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PEREZ, DRUSO D et al. A comparison of methods employed to evaluate antioxidant capabilities. Biol. Res. [online]. 2000, vol.33, n.2, pp.71-77. ISSN 0716-9760.  http://dx.doi.org/10.4067/S0716-97602000000200006.

Thrce ditferent methodologies frequently employed to evaluate the indexes that report the antioxidant capabilities of pure compounds and/or complex mixtures of antioxidants are applied to a series of mono- and polyphenols, as well as to two wine (red and white) samples. These methodologies are based on the bleaching of a stable radical, the effect of the additive upon luminol chemiluminescence induced by peroxyl radicals, and the effect of the additive upon the bleaching of the fluorescence from a dye molecule. Widely ditferent responses are obtained from the different methodologies. These differences are interpreted in terms of the different factors (stoichiametric factors and/or reactivities) that determines the indexes evaluated by these different methodologies

Palavras-chave : ABTS radical bleaching; antioxidants; c-phycocyanin bleaching; total antioxidant reactivity; total reactive antioxidant potential.

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