Evaluation of potential interfering agents onin vitromethods for the determination of the antioxidant capacity in anthocyanin extracts

Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts

(2015) Joash Ban Lee Tan et al.   FOOD CHEMISTRY

Dietary polyphenols regulate endothelial function and prevent cardiovascular disease

(2015) Kazuo Yamagata et al.   NUTRITION

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays

(2015) K.M. Schaich et al.   Journal of Functional Foods

Unravelling of the health effects of polyphenols is a complex puzzle complicated by metabolism

(2014) Peter C.H. Hollman   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Molecular mechanisms involved in the cardiovascular and neuroprotective effects of anthocyanins

(2014) Sonia de Pascual-Teresa   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Effect of experimental parameters in the pressurized solvent extraction of polyphenolic compounds from white grape marc

(2014) Marta Álvarez-Casas et al.   FOOD CHEMISTRY

Proanthocyanidins, anthocyanins and cardiovascular diseases

(2014) Maria J. Kruger et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation

(2013) Xiumei Zhang et al.   FOOD CHEMISTRY

Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC–DAD–ESI-MS/MS

(2013) Ligia Portugal Gomes Rebello et al.   FOOD RESEARCH INTERNATIONAL

Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities

(2012) Alice Vieira Leite-Legatti et al.   FOOD RESEARCH INTERNATIONAL

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

(2012) Wieslaw Wiczkowski et al.   FOOD RESEARCH INTERNATIONAL

On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity)

(2011) Andrzej L. Dawidowicz et al.   FOOD CHEMISTRY

Métodos para determinação de atividade antioxidante in vitro em substratos orgânicos

(2010) Clayton Q. Alves et al.   QUIMICA NOVA

Optimization of culture conditions for production of yeast biomass using bamboo wastewater by response surface methodology

(2009) Xin Li et al.   BIORESOURCE TECHNOLOGY

Recovery of anthocyanins from eggplant peel

(2008) A TODARO et al.   FOOD CHEMISTRY

Comparative antioxidant capacities of phenolic compounds measured by various tests

(2008) Jessica Tabart et al.   FOOD CHEMISTRY

Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS

(2008) Veridiana Vera de Rosso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Determinação simultânea dos ácidos orgânicos tartárico, málico, ascórbico e cítrico em polpas de acerola, açaí e caju e avaliação da estabilidade em sucos de caju

(2008) Rodrigo Scherer et al.   QUIMICA NOVA