Publication Date:
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.
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.
Iris type:
01.01 Articolo in rivista
Keywords:
natural compounds; citrrus juices; antioxidant
List of contributors:
Galante, Eva; Daquino, Carmelo; Geraci, Corrada; DI SILVESTRO, Isabella
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