Perez D D, Leighton F, Aspee A, Aliaga C, Lissi E
Faculty of Biological Sciences, Catholic University of Chile, Santiago.
Biol Res. 2000;33(2):71-7. doi: 10.4067/s0716-97602000000200006.
Three different methodologies frequently employed to evaluate the indexes that report the antioxidant capabilities of pure compounds and/or complex mixtures of antioxidants are applied to a series of mono- and polyphenols, as well as to two wine (red and white) samples. These methodologies are based on the bleaching of a stable radical, the effect of the additive upon luminol chemiluminescence induced by peroxyl radicals, and the effect of the additive upon the bleaching of the fluorescence from a dye molecule. Widely different responses are obtained from the different methodologies. These differences are interpreted in terms of the different factors (stoichiometric factors and/or reactivities) that determines the indexes evaluated by these different methodologies.
三种常用于评估报告纯化合物和/或抗氧化剂复合混合物抗氧化能力指标的不同方法，被应用于一系列单酚和多酚，以及两个葡萄酒（红葡萄酒和白葡萄酒）样品。这些方法基于稳定自由基的漂白、添加剂对过氧自由基诱导的鲁米诺化学发光的影响，以及添加剂对染料分子荧光漂白的影响。不同方法获得的结果差异很大。这些差异根据决定这些不同方法所评估指标的不同因素（化学计量因素和/或反应性）来解释。
