Determination of the Antioxidant Capacity of Red Fruits by Miniaturized Spectrophotometry Assays

• Published in: Journal of the Brazilian Chemical Society Vol. 30; no. 5; pp. 1108 - 1114
• Main Authors: Becker, Magda, Nunes, Gilvanda, Ribeiro, Danilo, Silva, Francisco, Catanante, Gaëlle, Marty, Jean‑Louis
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Química, SBQ 2019; Sociedade Brasileira de Química
• Subjects: Analytical chemistry; Chemical Sciences; CHEMISTRY, MULTIDISCIPLINARY; Food engineering; Life Sciences; Medicinal Chemistry; antioxidant capacity; red fruits; miniaturized assays

Natural sources with high antioxidant capacity represent an interesting potential to prevent or minimize the oxidative stress that causes many chronic diseases. The antioxidant capacity of red fruits (strawberry and cherry) was evaluated by miniaturized spectrophotometric methods 2,2'-azino-bis...