References
- Aydin, E., and D. Gocmen. 2015. The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. Lwt - Food Science and Technology 60 (1):385–92. doi:https://doi.org/10.1016/j.lwt.2014.08.025.
- Bendary, E., R. R. Francis, H. M. G. Ali, M. I. Sarwat, and S. E. Hady. 2013. Antioxidant and structure–activity relationships (SARs) of some phenolic and anilines compounds. Annals of Agricultural Sciences 58 (2):173–81. doi:https://doi.org/10.1016/j.aoas.2013.07.002.
- Bhooshan, K. P., K. B. Pandey, and S. I. Rizv. 2009. Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity 2 (5):270–8. doi:https://doi.org/10.4161/oxim.2.5.9498.
- Blasco, A. J., M. C. Rogerio, M. C. González, and A. Escarpa. 2005. Electrochemical index” as a screening method to determine total polyphenolics in foods: A proposal. Analytica Chimica Acta 539 (1-2):237–44. doi:https://doi.org/10.1016/j.aca.2005.02.056.
- Chen, X. N., J. F. Fan, X. Yue, X. R. Wu, and L. T. Li. 2007. Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). Journal of Food Science 73 (1):C24–C28. https://doi.org/10.1021/jf052334j. doi:https://doi.org/10.1111/j.1750-3841.2007.00587.x.
- Čižmek, L., and Š. Komorsky-Lovrić. 2020. Electrochemistry as a screening method in determination of carotenoids in crustacean samples used in everyday diet. Food Chemistry 309:125706. doi:https://doi.org/10.1016/j.foodchem.2019.125706.
- Floegel, A., D. O. Kim, S. J. Chung, S. I. Koo, and O. K. Chun. 2011. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. Journal of Food Composition and Analysis 24 (7):1043–8. doi:https://doi.org/10.1016/j.jfca.2011.01.008.
- Hoyos-Arbelaez, J., L. Blandon-Naranjo, M. Vazquez, and J. Contreras-Calderon. 2018. Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods. Food Chemistry 266:435–40. doi:https://doi.org/10.1016/j.foodchem.2018.06.044.
- Hoyos-Arbeláez, J., M. Vázquez, and J. Contreras-Calderón. 2017. Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review. Food Chemistry 221 (4):1371–81. doi:https://doi.org/10.1016/j.foodchem.2016.11.017.
- Jomova, K., and M. Valko. 2013. Health protective effects of carotenoids and their interactions with other biological antioxidants. European Journal of Medicinal Chemistry 70:102–10. doi:https://doi.org/10.1016/j.ejmech.2013.09.054.
- Kuyumcu Savan, E. 2020. Square wave voltammetric (SWV) determination of quercetin in tea samples at a single-walled carbon nanotube (SWCNT) modified glassy carbon electrode (GCE). Analytical Letters 53 (6):858–72. doi:https://doi.org/10.1080/00032719.2019.1684514.
- Lino, F. M. A., L. Z. de Sá, I. M. S. Torres, M. L. Rocha, T. P. C. Dinis, P. C. Ghedini, V. S. Somerset, and E. S. Gil. 2014. Voltammetric and spectrometric determination of antioxidant capacity of selected wines. Electrochimica Acta 128:25–31. doi:https://doi.org/10.1016/j.electacta.2013.08.109.
- Masek, A., E. Chrzescijanska, K. Diakowska, and M. Zaborski. 2015. Application of β-carotene, a natural flavonoid dye, to polymeric materials as a natural antioxidant and determination of its characteristics using cyclic voltammetry and FTIR spectroscopy. International Journal of Electrochemical Science 10:3372–86. http://www.electrochemsci.org/papers/vol10/100403372.pdf
- Moon, J. K., and T. Shibamoto. 2009. Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry 57 (5):1655–66. doi:https://doi.org/10.1021/jf803537k.
- Šeruga, M., I. Novak, and l Jakobek. 2011. Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods. Food Chemistry 124 (3):1208–16. doi:https://doi.org/10.1016/j.foodchem.2010.07.047.
- Song, J., Q. Wei, X. Wang, D. Li, C. Liu, M. Zhang, and L. Meng. 2018. Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions. Food Research International (Ottawa, Ont.) 107:130–6. doi:https://doi.org/10.1016/j.foodres.2018.02.024.
- Sun, T., P. W. Simon, and S. A. Tanumihardjo. 2009. Antioxidant phytochemicals and antioxidant capacity of biofortified carrots (Daucus carota L.) of various colors. Journal of Agricultural and Food Chemistry 57 (10):4142–7. doi:https://doi.org/10.1021/jf9001044.
- Thaipong, K., U. Boonprakob, K. Crosby, L. Cisneros-Zevallos, and D. H. Byrne. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19 (6-7):669–75. doi:https://doi.org/10.1016/j.jfca.2006.01.003.
- Xu, D. P., Y. Li, X. Meng, T. Zhou, Y. Zhou, J. Zheng, J. J. Zhang, and H. B. Li. 2017. Natural antioxidants in foods and medicinal plants: Extraction, assessment and resources. International Journal of Molecular Science 18 (1):96. doi:https://doi.org/10.3390/ijms18010096.
- Zhang, Y. J., R. Y. Gan, S. Li, Y. Zhou, A. N. Li, D. P. Xu, and H. B. Li. 2015. Antioxidant phytochemicals for the prevention and treatment of chronic diseases. Molecules (Basel, Switzerland) 20 (12):21138–56. doi:https://doi.org/10.3390/molecules201219753.
- Zhou, C., D. Zhao, Y. Sheng, J. Tao, and Y. Yang. 2011. Carotenoids in fruits of different persimmon cultivars. Molecules (Basel, Switzerland) 16 (1):624–36. doi:https://doi.org/10.3390/molecules16010624.
- Ziyatdinova, G., E. Ziganshina, and H. Budnikov. 2012. Voltammetric determination of β-carotene in raw vegetables and berries in Triton X100 media. Talanta 99:1024–9. doi:https://doi.org/10.1016/j.talanta.2012.07.093.