New analytical method for checking radical scavenging properties of foods

被引：0
作者：
Campanella, L [1 ]
Favero, G [1 ]
Furlani, G [1 ]
Persi, L [1 ]
Sammartino, MP [1 ]
Tomassetti, M [1 ]
机构：
[1] Univ Roma La Sapienza, Dept Chem, I-00185 Rome, Italy
来源：
PROCEEDINGS OF THE 4TH CROATIAN CONGRESS OF FOOD TECHNOLOGIST, BIOTECHNOLOGISTS AND NUTRITIONISTS-CENTRAL EUROPEAN MEETING | 2002年
关键词：
biosensor; superoxide dismutase; foods; scavenging activity;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Research was carried out to evaluate experimentally the scavenging properties of several fresh fruits and vegetables, or olive oil using an amperometric superoxide dismutase (SOD) biosensor recently developed by the present authors. These studies were performed in aqueous and non-aqueous solvents. In the latter case a special assembly of the electrode was required. In this paper some results concerning the evaluation of scavenging activity of several food samples are reported and briefly discussed.
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页码：373 / 383
页数：11
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