Total antioxidant capacity of wastewaters from pulp and paper industry and distillery via the decolorization assay of ABTS+ radical cation

被引：0

作者：

Pérez-Pérez, EM ^{[1
]}

Rodríguez-Malaver, A ^{[1
]}

机构：

[1] Univ Los Andes, Dept Bioquim, Fac Med, Lab Bioquim Adaptativa, Merida, Venezuela

来源：

SFRR: PROCEEDINGS OF THE XII BIENNIAL MEETING OF THE SOCIETY FOR FREE RADICAL RESEARCH INTERNATIONAL | 2004年

关键词：

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

ABTS-radical cation formation and quenching is the base of one of the spectrophotometric methods for the determination of total antioxidant capacity (TAC) of solutions of pure substances, aqueous mixtures, and beverages. In this work, we standardized this method to measure TAC of samples of kraft black liquor (from pulp and paper industry) and vinasse (from distillery industry). The obtained values were compared to those of quercetin, uric acid and indulin C, using Trolox as a standard. It was found that purified lignin showed the highest TAC value, even higher than indulin C (the equivalent commercial lignin), but lower than uric acid and quercetin.

引用

页码：29 / 34

页数：6

共 12 条

[1] Study on the antioxidant capacity of wastewaters from pulp and paper industry and distillery via the decolorization assay of radical cation ABTS
Rodriguez-Malaver, A
Perez-Perez, E
FREE RADICAL BIOLOGY AND MEDICINE, 2004, 36 : S131 - S131
[2] Antioxidant Activity of Three Basidiomycete by ABTS+ Radical Cation Decolourization Assay Method
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[3] Antioxidant activity applying an improved ABTS radical cation decolorization assay
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[4] Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria
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[5] Antioxidant capacity of Kraft black liquor from the pulp and paper industry
Perez-Perez, E
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JOURNAL OF ENVIRONMENTAL BIOLOGY, 2005, 26 (03): : 603 - 608
[6] Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS*+ radical cation assay
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[7] Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS*+ Radical Cation Assay
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[8] Ultrarobust stable ABTS radical cation prepared using Spore@Cu-TMA biocomposites for antioxidant capacity assay
Yan, Huaduo
Hou, Wenjing
Lei, Binglin
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Song, Runze
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[9] A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation
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CLINICAL BIOCHEMISTRY, 2004, 37 (04) : 277 - 285
[10] Fluphenazine hydrochloride radical cation assay:A new,rapid and precise method to determine in vitro total antioxidant capacity of fruit extracts
Muhammad Nadeem Asghar
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Chinese Chemical Letters, 2012, 23 (11) : 1271 - 1274

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