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  • 1 “Babeo-Bolyai” University Faculty of Chemistry and Chemical Engineering 11 Arany Janos 400028 Cluj-Napoca Romania
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The discovery of the implication of free radicals in the etiology of many diseases has led to increased interest in functional food that contain many different dietary phytonutrients, including antioxidants. One of the most important issues in the natural antioxidants analysis is determination of their antioxidant activity. The total antioxidant activity of some natural and commercial juices has been evaluated using a new TLC method that involves reaction between DPPH (2,2-diphenyl-1-picrylhydrazyl) and the antioxidants from juices. The antioxidant activity, expressed in vitamin C units, was determined on the basis of a calibration plot, peak area being a function of vitamin C concentration.

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