Evaluation of antioxidant capacity in different food matrices through differential pulse voltammetry and its correlation with spectrophotometric methods

ABSTRACT: Diferential pulse voltammetry (DPV) and spectrophotometric methods were used to evaluate the antioxidant capacity (AC) in strawberry and orange juice, soluble cofee, rosemary extract, red wine, and sparkling white wine. The AC through spectrophotometric methods showed the following trend i...

Full description

Autores:

Osorio Valencia, Ana Isabel
Franco Mejía, Johan de Jesús
Hoyos Arbeláez, Jorge Andrés
Blandón Naranjo, Lucas
Vega Castro, Oscar Alfonso
Contreras Calderón, José del Carmen

Tipo de recurso:

Article of investigation

Fecha de publicación:

2023

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/35804

Acceso en línea:

https://hdl.handle.net/10495/35804

Palabra clave:

Antioxidantes
Antioxidants
Bebidas
Beverages
Alimentos
Food
Espectrofotometría
Spectrophotometry
Voltametría de pulso diferencial
Diferential pulse voltammetry

Rights

openAccess

License

http://creativecommons.org/licenses/by/2.5/co/