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Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/148050
Exploring the antioxidant features of polyphenols by spectroscopic and electrochemical methods
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This paper evaluates the antioxidant ability of polyphenols as a function of their chemical structures. Several common food indexes including Folin-Ciocalteau (FC), ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were applied to selected polyphenols that di er in the number and position of hydroxyl groups. Voltammetric assays with screen-printed carbon electrodes were also recorded in the range of 0.2 to 0.9 V (vs. Ag/AgCl reference electrode) to investigate the oxidation behavior of these substances. Poor correlations among assays were obtained, meaning that the behavior of each compound varies in response to the di erent methods. However, we undertook a comprehensive study based on principal component analysis that evidenced clear patterns relating the structures of several compounds and their antioxidant activities.
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ALCALDE, Berta, GRANADOS I JUAN, Mercè and SAURINA, Javier. Exploring the antioxidant features of polyphenols by spectroscopic and electrochemical methods. Antioxidants. 2019. Vol. 2019, num. 8, pags. 523. ISSN 2076-3921. [consulted: 13 of October of 2026]. Available at: https://hdl.handle.net/2445/148050