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Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods

dc.contributor.authorCANABADY-ROCHELLE, Laetitia L. S.
dc.contributor.authorHARSCOAT SCHIAVO, Christelle
dc.contributor.authorKESSLER, Violette
dc.contributor.authorAYMES, Arnaud
dc.contributor.authorFOURNIER, Frantz
dc.contributor.authorGIRARDET, Jean-Michel
dc.date.accessioned2020-09-03T08:02:17Z
dc.date.available2020-09-03T08:02:17Z
dc.date.issued2015
dc.identifier.issn0308-8146
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11006
dc.description.abstractEnThe purpose of this study was to improve two common tests used for antioxidant capacity measurements, i.e. the reducing power and chelating ability measurements, for appropriate comparisons between the molecules tested and chosen references, as the usual methods are often performed in a qualitative way rather than a quantitative way. After revision, it was then possible to determine an AERC indice (Ascorbate Equivalent Reducing Capacity) and a CECC (Carnosine Equivalent Chelating Capacity) or EECC (EDTA Equivalent Chelating Capacity) indice according to the standard chosen, by analogy to the TEAC indice (Trolox Equivalent Antioxidant Capacity) already used in many reported works to determine the free radical scavenging activity. Thus, the determination of these relative indices enables the comparison of antioxidative capacities obtained in various studies. The adaptation of these two tests to micro-scales and the calculation of AERC, EECC and CECC were performed on model peptides.
dc.language.isoen
dc.title.enDetermination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods
dc.typeArticle de revue
dc.identifier.doi10.1016/j.foodchem.2015.02.147
dc.subject.halChimie/Matériaux
bordeaux.journalFood chemistry
bordeaux.page129-35
bordeaux.volume183
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN) - UMR 5248*
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN, UMR 5248)
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20chemistry&rft.date=2015&rft.volume=183&rft.spage=129-35&rft.epage=129-35&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=CANABADY-ROCHELLE,%20Laetitia%20L.%20S.&HARSCOAT%20SCHIAVO,%20Christelle&KESSLER,%20Violette&AYMES,%20Arnaud&FOURNIER,%20Frantz&rft.genre=article


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