Figures index

From

Relationship between Antioxidant Capacity and Food Chemistry

Caroline Gaucher, Pierre Leroy, Ariane Boudier

World Journal of Chemical Education. 2017, 5(2), 78-85 doi:10.12691/wjce-5-2-7
  • Figure 1. General organization of the presented practical course showing the educational and experimental objectives
  • Figure 2. Chemical structure of standard antioxidants
  • Figure 3. Reaction scheme between the stable 1,1-diphenyl-2-picryl-hydrazyl (DPPH•) radical and an antioxidant (AOH) through hydrogen atom transfer mechanism. Products are 1,1-diphenyl-2-picryl-hydrazine (DPPH-H) and the oxidized form of AO (AO•)
  • Figure 4. Calibration curves of DPPH• reduction by the three studied stdAO. Results were presented as mean ± SD (n = 5)
  • Figure 5. Antioxidant activity in food extracts expressed as equivalent of stdAO concentration measured by the reduction of the radical DPPH•. Equivalent concentrations of ascorbic acid, phloroglucinol and N-acetylcysteine in lemon, tea and garlic, respectively were calculated from results shown in Table 2. Results were presented as mean ± SD (n = 3).