articleFood Research InternationalOct 30, 2010Closed access

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

PCPeter C. Wootton-BeardAMAisling MoranLRLisa Ryan

Oxford Brookes University

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Keywords
  • ABTS
  • Chemistry
  • DPPH
  • Food science
  • Polyphenol
  • Antioxidant
  • Ferulic acid
  • Antioxidant capacity
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