Journal Articles: 2 results
Radical Quenching of 1,1-Diphenyl-2-picrylhydrazyl: A Spectrometric Determination of Antioxidant Behavior  John M. Berger, Roshniben J. Rana, Hira Javeed, Iqra Javeed, and Sandi L. Schulien
Describes a colorimetric assay using the persistent radical 1,1-diphenyl-2-picrylhydrazyl to measure the activity of common antioxidants. This exercise is particularly appropriate for a course geared for nutrition or food science majors.
Berger, John M.; Rana, Roshniben J.; Javeed, Hira; Javeed, Iqra; Schulien, Sandi L. J. Chem. Educ. 2008, 85, 408.
Food Science |
Free Radicals |
UV-Vis Spectroscopy |
High performance liquid chromatography of vitamin A  Bohman, Ove; Engdahl, Kjell-Ake; Johnsson, Hakan
This experiment involves the quantitative determination of vitamin A in food products by analytival liquid chromatography and offers training both in work-up procedures and in the quantitative transfer of very small amounts of material.
Bohman, Ove; Engdahl, Kjell-Ake; Johnsson, Hakan J. Chem. Educ. 1982, 59, 251.
Chromatography |
Vitamins |
Quantitative Analysis |
Esters |
Fatty Acids