The aim of this work was the evaluation of antioxidant activity in functionalized citrus juice prepared with addition of selected natural compounds. The radical scavenging activity was performed by using modified DPPH and ABTS tests. The results show the ability of sinapic and caffeic acids to contain the oxidative phenomenon in citrus juice.
Attività antiossidante in succhi di agrumi funzionalizzati
Geraci C;Curcuruto G;Di Silvestro I
2007
Abstract
The aim of this work was the evaluation of antioxidant activity in functionalized citrus juice prepared with addition of selected natural compounds. The radical scavenging activity was performed by using modified DPPH and ABTS tests. The results show the ability of sinapic and caffeic acids to contain the oxidative phenomenon in citrus juice.File in questo prodotto:
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