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Antioxidant Assay Guidelines for Food by Karthick Vadivel is a document available to read on EtoBox.

What is Antioxidant Assay Guidelines for Food about?

This review article provides guidelines for conducting antioxidant assays for food components, emphasizing the importance of selecting appropriate methods based on the chemical properties of the antioxidants being tested. It categorizes assays into electron transfer (ET)-based and hydrogen atom transfer (HAT)-based methods, detailing specific procedures for popular assays such as DPPH, ABTS, FRAP, and CUPRAC. The article aims to standardize antioxidant capacity assessment to facilitate meaningful comparison

Author

Karthick Vadivel

Language

EN