Concepedia

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

Juliana Nunes, Mabel G. Lago, Vanessa Naciuk Castelo‐Branco, Felipe R. Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro

Food Chemistry · 2015 · 156 citations · 40 references

DOI

Concepts

References

40

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

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Structure-antioxidant activity relationships of flavonoids and phenolic acids

Catherine Rice‐Evans, Nicholas J. Miller, George Paganga · Free Radical Biology and Medicine · 1996 · 8.9K citations

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Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

Kriengsak Thaipong, Unaroj Boonprakob, Kevin M. Crosby et al. · Journal of Food Composition and Analysis · 2006 · 3.6K citations

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Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Nicoletta Pellegrini, Barbara Colombi, Daniele Del Rio et al. · Journal of Nutrition · 2003 · 1.5K citations

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