Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays1
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Key words:
antioxidant capacity
fruits
vegetables
beverages
oils
Abbreviations:
ABAP
2,2′-azobis(2-amidinopropane) dihydrochloride
ABTS
2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)
ABTS·+
2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation
EVOO
extra virgin olive oil
FRAP
ferric reducing-antioxidant power
OO
olive oil
R-PE
R-phycoerythrin
RSD
relative standard deviation
TAC
total antioxidant capacity
TEAC
Trolox equivalent antioxidant capacity
TPTZ
2,4,6-tripyridyl-s-triazine
TRAP
total radical-trapping antioxidant parameter
Trolox
6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
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Supported by the EC project Healthy Market (IST-2001-33204) and the National Research Council of Italy (CNR 01.00923. CT26/115.25178).
Copyright © 2003 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.