Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components

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• 作者：Julie Le Grandois^a ; ¹ ; ^{jlg@lesaffre.fr} ; Delphine Guffond^a ; ^{delphine.guffond@gmail.com} ; Erwann Hamon^a ; ^{e.hamon@aerial-crt.com} ; Eric Marchioni^b ; ^{eric.marchioni@unistra.fr} ; Dalal Werner^a ; ^{da.werner@aerial-crt.com}
• 关键词：HPLC-ABTS ; Lipophilic compounds ; Antagonisms ; Synergisms ; Antioxidant capacity
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 May 2017
• 年：2017
• 卷：223
• 期：Complete
• 页码：62-71
• 全文大小：918 K
• 卷排序：223

文摘

Microplate-ABTS is not significantly different from HPLC-ABTS for pure compounds. HPLC-ABTS assays the individual molecular antioxidant capacity in a mixture, but not interactions. Most of the highlighted synergies are present in mixtures containing capsanthin.