Exploiting the anti oxidant potential of food consists of spectrophotometric determination of the interaction between the food and a chromophoric system

摘要

Exploiting the anti-oxidant potential of food comprises spectrophotometric determination of the interaction between a sample and a chromophoric system made up of 2,2'-azino-bis-(3-ethyl benzo thiazolin-6-sulphonic) acid and its corresponding radical. The system of specific quantity is formed enzymatically. The absorbency losses are measured at a specific wavelength.