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Connor, A.M., Luby, J.J. & Tong, C.B.S. (2002): Genotypic and environmental variation in antioxidant activity, total phenolic content and anthocyanin content among blueberry cultivars. J. Am. Soc. Hort. Sci. , 127 , 89

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., Piližota, V., Hribar, J. & Simčič M. (2009a): Total phenol content and antioxidant activity of water solutions of plant extracts. Croat. J. Fd Sci. Technol. , 1 , 1–7. Simčič M

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Acta Alimentaria
Authors: A. Lončarić, A. Pichler, N. Rašić, I. Vukoja, A. Leventić, and M. Kopjar

): Investigating the synergistic antioxidant effects of some flavonoid and phenolic compounds . Res. J. Pharmacogn. , 1 , 35 – 40 . Heo , H.J. , Kim , Y

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Acta Alimentaria
Authors: J. Piljac-žegarac, S. Martinez, L. Valek, T. Stipčević, and K. Kovačević-Ganić

The Folin-Ciocalteu (FC) test and cyclic voltammetry (CV) at a glassy carbon electrode were used to quantify phenolic antioxidants in a set of 17 Croatian wines and express them in gallic acid (GAE) and catechin equivalents (CE). The total phenolic index (TPI) values for red wines expressed in GAE ranged from 18.851 to 26.905 mM, while TPI for white wines ranged from 1.722 to 2.869 mM. The levels of phenolics derived from CV measurements were markedly lower than those of TPI, since these values include only those phenolic compounds that get oxidised up to 500 mV and contain ortho -diphenol and triphenol groups.The free radical scavenging ability of the same set of wines was evaluated according to the Brand-Williams assay and expressed in equivalents of catechin, gallic acid, vitamin C and Trolox. Ivan Dolac barrique 2002 exhibited the highest antioxidant activity. The DPPH radical scavenging ability of the wines was also evaluated and correlated to the TPI values. Better correlation was observed between the TPI and the antioxidant activity for red wines (r 2 =0.826) as opposed to white wines (r 2 =0.686). The highest correlation (r 2 =0.970) was found between the TPI and the antioxidant activity measured when the whole set of samples was considered.

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Acta Biologica Hungarica
Authors: Dragana Jakovljević, Sava Vasić, Milan Stanković, Ljiljana Čomić, and Marina Topuzović

. , Stefanović , O. , Čomić , Lj. , Topuzović , M. , Djačić , D. , Marković , S. ( 2012 ) Biological effects, total phenolic content and flavonoid concentrations of fragrant yellow onion ( Allium flavum L.) . Med. Chem. 8 , 46 – 51

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. Kim , J.W. & Mazza , G. ( 2006 ): Optimization of extraction of phenolic compounds from flax shives by pressurized low-polarity water . J. Agr. Food Chem., 54 , 7575 – 7584

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Julkunen, T. R. (1985): Phenolics constituents in the beans of northern willows. Methods for the analysis of certain phenolics. J. Agric. Food Chem. , 33 , 213–217. Julkunen T. R

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49 5679 5684 Asami, D.K, Hong, Y.-J., Barret, D.M., Mitchell, A.E. 2003. Comparison of the total phenolic and ascorbic acid content of freeze

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CeO2-catalyzed ozonation of phenol

The role of cerium citrate as precursor of CeO2

Journal of Thermal Analysis and Calorimetry
Authors: M. F. Pinheiro da Silva, L. S. Soeira, K. R. P. Daghastanli, T. S. Martins, I. M. Cuccovia, R. S. Freire, and P. C. Isolani

mineralization rates of organic pollutants [ 22 , 23 ]. In this study, CeO 2 , in three morphological forms, was used for catalytic ozonation of phenol. The correlation between properties of citrate-based precursors of oxides, oxide morphologies, and

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Amati, A., Arfelli, G., Castellari, M. & Simoni, M. (2000): Effetto dell’ossigenazione controllata sulla frazione fenolica dei vini rossi. (Influence of controlled additions of oxygen on phenolics

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