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Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods

Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
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Antioxidants 2019, 8(11), 523; https://doi.org/10.3390/antiox8110523
Received: 16 October 2019 / Revised: 27 October 2019 / Accepted: 30 October 2019 / Published: 31 October 2019
(This article belongs to the Section Natural and Synthetic Antioxidants)
This paper evaluates the antioxidant ability of polyphenols as a function of their chemical structures. Several common food indexes including Folin-Ciocalteau (FC), ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were applied to selected polyphenols that differ in the number and position of hydroxyl groups. Voltammetric assays with screen-printed carbon electrodes were also recorded in the range of −0.2 to 0.9 V (vs. Ag/AgCl reference electrode) to investigate the oxidation behavior of these substances. Poor correlations among assays were obtained, meaning that the behavior of each compound varies in response to the different methods. However, we undertook a comprehensive study based on principal component analysis that evidenced clear patterns relating the structures of several compounds and their antioxidant activities. View Full-Text
Keywords: antioxidant index; differential pulse voltammetry; polyphenols; index correlation; structure-activity antioxidant index; differential pulse voltammetry; polyphenols; index correlation; structure-activity
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Alcalde, B.; Granados, M.; Saurina, J. Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods. Antioxidants 2019, 8, 523.

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