Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions
- Resource Type
- Authors
- Skowyra, Monika; Falguera, Víctor; Gallego Iradi, María Gabriela; Peiró, Sara; Almajano Pablos, María Pilar
- Source
- Recercat. Dipósit de la Recerca de Catalunya
instname
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
- Subject
- Alimentació
Food
Enginyeria agroalimentària [Àrees temàtiques de la UPC]
Tecnologia dels aliments
Antioxidants
- Language
The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of scavenging capacity against a radical ABTS + , the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP).