RT Journal Article
T1 Determination of antioxidant activity of spices and their active principles by Differential Pulse Voltammetry
A1 Palma López, Alberto
A1 Ruiz Montoya, Mercedes
A1 Fernández Arteaga, Jesús
A1 Rodríguez Mellado, José Miguel
AB The anodic oxidation of mercury in the presence of hydrogen peroxide in differential pulse voltammetry (DPV) was used to determine the antioxidant (AO) character of radical scavengers. Hydroperoxide radical is formed at the potentials of the oxidation peak on mercury electrodes, such radical reacting with the antioxidants in different extension. The parameter C10 (antioxidant concentration at which the peak area decreases by 10%) is used to measure the scavenging activity of the individual antioxidants. To establish the scavenging activity of antioxidant mixtures as a whole, the parameter, μ10 as the reverse of V10, V10 being the volume necessary to decrease the peak area in DPV by 10%, was selected. Higher μ10 values correspond to higher scavenging activity. The studies have been extended to aqueous extracts of some species. The results may be useful in explaining the effect of spices in vitro and in vivo studies.
PB American Chemical Society
SN 0021-8561
SN 1520-5118 (electrónico)
YR 2014
FD 2014
LK http://hdl.handle.net/10272/11400
UL http://hdl.handle.net/10272/11400
LA eng
NO Palma López, A., Ruiz Montoya, M.,  Fernández Arteaga, J., Rodríguez Mellado, J.M.: "Determination of antioxidant activity of spices and their active principles by Differential Pulse Voltammetry". Journal of Agricultural and Food Chemistry. Vol. 62, n. 3, págs. 582–589, (2014). DOI: 10.1021/jf404578a
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026