Estimation of the total antioxidant potential in the meat samples using thin-layer chromatography
There is limited literature on the antioxidative properties of food of animal origin. Measurements of antioxidative properties are usually performed using the reaction of reduction of colored 2,2-diphenyl-1-picrylhydrazyl (DPPH) radials. Changes of the DPPH color are tracked photometrically. These m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2020-02-01
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| Series: | Open Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/chem-2020-0007 |