articleTop 10% cited
Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods
Food Research International · 2010 · Vol. 44(1) · pp. 217–224
Peter C. Wootton-Beard✉(Oxford Brookes University)Antonio Morán(Oxford Brookes University)Lisa Ryan(Oxford Brookes University)
Phytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressPomegranate: compositions and health benefitsABTSChemistryDPPHFood sciencePolyphenolAntioxidantFerulic acidAntioxidant capacityDigestion (alchemy)Chromatography
Funding
- Wellcome Trust
- Erasmus Research Institute of Management
Citations
615
FWCI
8.01
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99%
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References
Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method
Journal of Agricultural and Food Chemistry · 2004 · 2,625 citations
The Chemistry behind Antioxidant Capacity Assays
Journal of Agricultural and Food Chemistry · 2005 · 5,984 citations
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
Food Chemistry · 2000 · 706 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
Electron-Transfer Reaction of Cinnamic Acids and Their Methyl Esters with the DPPH<sup>•</sup> Radical in Alcoholic Solutions
The Journal of Organic Chemistry · 2004 · 592 citations
Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) Method to Measure Antioxidant Capacity of Selected Small Fruits and Comparison to Ferric Reducing Antioxidant Power (FRAP) and 2,2‘-Diphenyl-1-picrylhydrazyl (DPPH) Methods
Journal of Agricultural and Food Chemistry · 2006 · 884 citations
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Analytical Biochemistry · 1996 · 22,058 citations
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