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Authors: W. Wiczkowski, D. Szawara-Nowak, T. Sawicki, J. Mitrus, Z. Kasprzykowski and M. Horbowicz

. Prior , R.L. , Wu , X. & Schaich , K. ( 2005 ): Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements . J. Agr. Food Chem. , 53 , 4290 – 4302

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Authors: N. A. Di Benedetto, M. Alfarano, M. N. Laus, R. Caporizzi, M. Soccio, C. Robbe, Z. Flagella and D. Pastore

Abbreviations ABTS 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) AC antioxidant capacity

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hemoglobin, mean cell hemoglobin concentration, lymphocytes, neutrophils, monocytes, trolox equivalent antioxidant capacity (TEAC), α-tocopherol, and lactate were evaluated after a 180-min ultraendurance running probe in three different groups of Wistar rats

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Arts, M.J.T.J., Dallinga, J.S., Voss, H.P., Haenen, G.R.M.M. & Bast, A. (2003): A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures

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Authors: N. Koczka, A. Ombódi, Z. Móczár and E. Stefanovits-Bányai

. K OREKAR , G. , S TOBDAN , T. , S INGH , H. , C HAURASIA , O.P. & S INGH , S.B. ( 2011 ): Phenolic content and antioxidant capacity of various solvent extracts of seabuckthorn (Hippophae rhamnoides L.) fruit pulp, seeds, leaves, and stem

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.S. & Patil , R.T. ( 2011 ): Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues . Food Res. Int. , 44 , 391 – 396

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Prieto, P., Pineda, M., Aguilar, M. (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analyt. Biochem. 269 , 337

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): Antioxidant capacity and total phenolic content of Malaysian underutilized fruits. J. Fd Compos. Anal. , 22 , 388–393. Mokhtar R.A.M. Antioxidant capacity and total phenolic content of

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Authors: J. Gajdoš Kljusurić, S. Djaković, I. Kruhak, K. Kovačević Ganić, D. Komes and Ž. Kurtanjek

Briggs-Rauscher (BR) reaction is one of the most commonly studied oscillation reactions that has been applied for measurement of antioxidant activity of water-soluble substances. There is an immediate quenching of oscillations when free radicals are added from fruits or vegetables. The reaction is monitored potentiometrically and the inhibition time (IT), or time of no oscillations, is proportional to the concentration of antioxidants. pH of the BR reaction is about 2, which is similar to that of the fluids of the main digestive process (human stomach), giving in vitro information on antioxidant activity under “real digestion conditions”and can help in assessment of nutrition for the maintenance of health and prevention of diseases. Antioxidant activities of different concentrations of native Croatian red and white wines are analysed by the inhibition of BR reaction and determination of total phenols using gallic acid as the calibration standard is also carried out. Using mathematical models, relative antioxidant activities of antioxidants and amounts of total phenols are estimated. Second order polynomial calibration curve is estimated in the range of 150-2500 gallic acid equivalent (GAE mg l-1), with standard error of 84 GAE mg l-1.

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., P. cerasifera Ehrh., and P. spinosa L.). The study was conducted in Van locality (Turkey) which has a rich biological diversity, and total antioxidant capacity (TAC), phenolic compound, organic acid, and vitamin C contents were identified in the

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