Fluorometric assay for screening antioxidative activity of vegetables

被引：49

作者：

Furuta, S

Nishiba, Y

Suda, I

机构：

[1] Kyushu Natl. Agric. Exp. Station, Min. of Agric. Forest. and Fisheries, Nishigoshi

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 03期

关键词：

antioxidant; lipid peroxidation; sweet pepper; cabbage; onion;

D O I：

10.1111/j.1365-2621.1997.tb04422.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A fluorometric assay for evaluating antioxidative activities was principally based on inhibition of lipid peroxidation accompanied by the autooxidation of linoleic acid. It could estimate the antioxidative activities of vegetable extracts as well as known antioxidants in a linear response. All analytical procedures could be performed within a few hours using one test tube. The assay enabled testing a large number of samples treated at one time and application to vegetables containing pigments.

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收藏

页码：526 / 528

页数：3

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