Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay.

By R. Pulido, L. Bravo, F. Saura-Calixto. Journal of Agricultural and Food Chemistry, 2000

2,117 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/5732f8fcc145c7de892e7365d33d5679f6284221

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. I. Munteanu
2. Constantin Apetrei
3. A. Karadağ
4. B. Ozcelik
5. S. Saner
6. Saliha Esin Çelik
7. R. Mumper
8. J. Dai

In Organic Chemistry

1. I. Munteanu
2. Constantin Apetrei
3. A. Karadağ
4. B. Ozcelik
5. S. Saner
6. R. Mumper
7. J. Dai
8. Mustafa Özyürek

Citations in the corpus

• A Comprehensive Review on Biological Activities of P-Hydroxy Benzoic Acid and Its Derivatives (2013, background): “Pulido et al (2000)55 demonstrated that antioxidant activity of phenolic acids can be determined by ferric reducing antioxidant power assay (FRAP) whereas RiceEvans et al. 199656, demonstrated that antioxidant activity can also be measured by TEAC (Total equivalent antioxidant capacity) assay.”
• Active food packaging prepared with chitosan and olive pomace (2018, methodology): “The ferric reducing antioxidant power (FRAP) method was performed according to Pulido, Bravo, and Saura-Calixto (2000).”
• Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. (2007, methodology): “[64] also reported that the absorbance of caffeic acid, ferulic acid, quercetin, and tannic acid did”