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TÉCNICAS PARA LA DETERMINACIÓN DE COMPUESTOS ANTIOXIDANTE EN ALIMENTOS

técnicas para la determinación de compuestos ... - ANPE BADAJOZ

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Técnicas para la determinación de compuestos antioxidante en alimentos. – Laura Agudo Medina –ISSN: 1989-9041, Autodidacta © Olano, A., Martínez-Castro, I. (1996) Nonenzymatic browning. In Handbook offood analysis. L.M.L. Nollet, Ed. New York: Marcel Decker., 1683-1721. Ou, B.; Huagn, D. Hampsch-Woodill, M. Flanagan, J.A. Deemer, E.K. (2002)Analisys of antioxidant in common vegetable employing oxygen radical absorbancecapacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparativestudy. J.Agric. Food. Chem. 50. 3122-3128. Pérez-Jimenez, J y Saura-Calixto, F; (2006) Effect of solvent and certain foodconstituents on different antioxidant capacity assays. Food Research internacional, 39,791-800. Rao A V, S Agarwal. (2000) Role of antioxidant lycopene in cancer and heartdisease. J. Am. Coll. Nutr. 19:563-9. Rice-Evans CA, Miller NJ, Paganga G. (1996) Structure-antioxidant activityrelationship of flavonoids and phenolic acids. Free Radic Biol Med; 20:933-956. Ronald L. Prior. (2005) Standarized methods for the determination of AntioxidantCapacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 53,4290-4302. Sánchez-Moreno, C. (2002) Review: methods used to evaluate the free radicalscavenging activity in foods and biological systems. Food Sci. Tech. Int, 8(3), 121-137. Sanz, M.L., Olano, A., del Castillo, M.D. (2003) Nuevos indicadores químicospara el control de la calidad de alimentos. Alim. Nutri. Salud, 10, 91-99.34

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