Ontology highlight
ABSTRACT:
SUBMITTER: Shi S
PROVIDER: S-EPMC8623380 | biostudies-literature | 2021 Nov
REPOSITORIES: biostudies-literature
Shi Shuo S Feng Jianxing J Liang Yanmin Y Sun Hao H Yang Xuewei X Su Zehui Z Luo Linpin L Wang Jianlong J Zhang Wentao W
Foods (Basel, Switzerland) 20211114 11
Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food's nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3',5,5'-tetramethyl-benzidine (TMB), hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and synthetic <i>Lycium barbarum</i> polysaccharide-iron (III) chelate (LBPIC) with high peroxidase (POD)-like activity. The ...[more]