Evaluation of food antioxidant activity by photostorage chemiluminescence

Papadopoulos, K; Triantis, T; Dimotikali, D; Nikokavouras, J

dc.contributor.author	Papadopoulos, K	en
dc.contributor.author	Triantis, T	en
dc.contributor.author	Dimotikali, D	en
dc.contributor.author	Nikokavouras, J	en
dc.date.accessioned	2014-03-01T01:16:34Z
dc.date.available	2014-03-01T01:16:34Z
dc.date.issued	2001	en
dc.identifier.issn	0003-2670	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14086
dc.subject	Acridine	en
dc.subject	Antioxidants	en
dc.subject	Chemiluminescence	en
dc.subject	Photolysis	en
dc.subject.classification	Chemistry, Analytical	en
dc.subject.other	acridine	en
dc.subject.other	adipic acid	en
dc.subject.other	antioxidant	en
dc.subject.other	ascorbic acid	en
dc.subject.other	citric acid	en
dc.subject.other	food additive	en
dc.subject.other	fumaric acid	en
dc.subject.other	malic acid	en
dc.subject.other	potassium hydroxide	en
dc.subject.other	tartaric acid	en
dc.subject.other	trolox C	en
dc.subject.other	analytic method	en
dc.subject.other	antioxidant activity	en
dc.subject.other	article	en
dc.subject.other	chemoluminescence	en
dc.subject.other	concentration response	en
dc.subject.other	diagnostic value	en
dc.subject.other	drug structure	en
dc.subject.other	evaluation	en
dc.subject.other	food	en
dc.subject.other	photolysis	en
dc.subject.other	priority journal	en
dc.subject.other	structure analysis	en
dc.title	Evaluation of food antioxidant activity by photostorage chemiluminescence	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0003-2670(01)00787-5	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0003-2670(01)00787-5	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	A sensitive and simple method for measuring antioxidant activity was developed, based on antioxidant-dependant quenching of the chemiluminescence (CL) generated from photolyzed acridine and methanolic potassium hydroxide. This method was used to evaluate the antioxidant activity of food additives by measuring the inhibition of CL at a gradient of antioxidant concentrations. Adipic, tartaric, citric, ascorbic, malic, fumaric and 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox) were employed as antioxidants. The method is more suitable for lipophilic compounds. (C) 2001 Elsevier Science B.V. All rights reserved.	en
heal.publisher	ELSEVIER SCIENCE BV	en
heal.journalName	Analytica Chimica Acta	en
dc.identifier.doi	10.1016/S0003-2670(01)00787-5	en
dc.identifier.isi	ISI:000167942200011	en
dc.identifier.volume	433	en
dc.identifier.issue	2	en
dc.identifier.spage	263	en
dc.identifier.epage	268	en