Antioxidant capacity evaluation by means of electrolysis at controlled potential

Abstract

The characterization of antioxidant (AO) has been studied due to their potential action against oxidative stress and many works are dedicated to establish correlations between AO in food and health maintenance, other focused on the antioxidant status in physiological fluids and the beginning of diseases and others in preventing oxidative degradation of food, such as in the case of wines white. (...)