Evaluation of Antioxidants degradation from Spinach by Cyclic Voltamperometry

DOI: http://dx.doi.org/10.18273/revion.v30n2-2017009

Free radical compounds into cells may produce oxidative stress. Natural antioxidants presented in food help to counteract the effects of free radicals in consumers. The main of this work was to evaluate the antioxidant capacity of spinach ethanol extraction over time. We used cyclic voltametry for this purpose.

#CyclicVoltamperometry #Antioxidant