<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food

<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food

Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food’s nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3’,5,5’-...

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Bibliographic Details
Main Authors: Shuo Shi, Jianxing Feng, Yanmin Liang, Hao Sun, Xuewei Yang, Zehui Su, Linpin Luo, Jianlong Wang, Wentao Zhang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
total antioxidant capacity (TAC)
peroxidase
polysaccharide-iron complex
steady-state kinetics
<i>Lycium barbarum</i> polysaccharide (LBP)
Online Access:https://www.mdpi.com/2304-8158/10/11/2800

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