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dc.contributor.authorPino García, Raquel del 
dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2016-12-12T11:03:58Z
dc.date.available2016-12-12T11:03:58Z
dc.date.issued2015-08
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10259/4294
dc.description.abstractEvaluation of the total antioxidant capacity of solid matrices without extraction steps is a very interesting alternative for food researchers and also for food industries. These methodologies have been denominated QUENCHER from QUick, Easy, New, CHEap, and Reproducible assays. To demonstrate and highlight the validity of QUENCHER (Q) methods, values of Q-method validation were showed for the first time, and they were tested with products of well-known different chemical properties. Furthermore, new QUENCHER assays to measure scavenging capacity against superoxide, hydroxyl, and lipid peroxyl radicals were developed. Calibration models showed good linearity (R2 > 0.995), proportionality and precision (CV < 6.5%), and acceptable detection limits (<20.4 nmol Trolox equiv). The presence of ethanol in the reaction medium gave antioxidant capacity values significantly different from those obtained with water. The dilution of samples with powdered cellulose was discouraged because possible interferences with some of the matrices analyzed may take place.en
dc.description.sponsorshipThe autonomous government of Castilla y León (Project BU268A11-2)en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherAmerican Chemical Societyen
dc.relation.ispartofJournal of Agricultural and Food Chemistry. 2015, V. 63, n. 31, p. 6835-7094en
dc.subjectantioxidant activitiesen
dc.subjectABTSen
dc.subjectFolin−Ciocalteuen
dc.subjectfree radical scavenging assaysen
dc.subjectcelluloseen
dc.titleAdaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomaceen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf5042678
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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