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Relationship Of Total Phenolic Contents, Dpph Activities And Anti-Lipid-Oxidation Capabilities Of Different Bioactive Beverages And Phenolic Antioxidants, Yongchao Zhu
LSU Master's Theses
Polyphenol compounds are widely used as antioxidants in food processing. The conventional phenolic content, scavenging DPPH free radical assays have been widely used for antioxidant evaluation. This research aimed to study the correlation between scavenging DPPH (2, 2-diphenyl-1-picrylhydrazyl) free radical activity, total phenolic content and anti-lipid-oxidation capability of natural and synthetic antioxidants and four beverages drinks. Synthetic phenol antioxidants, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), PG (propyl gallate), TBHQ (tert-butylhydroquinone) and naturally occurring phenolics ƒÑ-T(£\-tocopherol), CA(Chlorogenic acid), GA(Gallic acid), QCT(Quercetin), RSV(Resveratrol), and SA(Syringic acid) were examined for their total phenolic content (TPC) and scavenging DPPH free radical activity. The anti-lipid-oxidation …