Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/6747
Título: The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays
Autor: Moreira, Felismina T. C.
Guerreiro, J. Rafaela L.
Barros, Rui
Sales, M. Goreti F.
Palavras-chave: Total antioxidant capacity
FRAP
TEAC
ORAC
TRAP
Commercial waters
Data: 2012
Editora: Elsevier
Resumo: The total antioxidant capacity (TAC) of 28 flavoured water samples was assessed by ferric reducing antioxidant potential (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC) and total reactive antioxidant potential (TRAP) methods. It was observed that flavoured waters had higher antioxidant activity than the corresponding natural ones. The observed differences were attributed to flavours, juice and vitamins. Generally, higher TAC contents were obtained on lemon waters and lower values on guava and raspberry flavoured waters. Lower and higher TACs were obtained by TRAP and ORAC method, respectively. Statistical analysis suggested that vitamins and flavours increased the antioxidant content of the commercial waters.
URI: http://hdl.handle.net/10400.22/6747
DOI: 10.1016/j.foodchem.2012.02.122
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S030881461200310X
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