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Concepción Sánchez-Moreno
Researcher at Spanish National Research Council
Publications - 81
Citations - 8422
Concepción Sánchez-Moreno is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Ascorbic acid & Antioxidant. The author has an hindex of 36, co-authored 77 publications receiving 7478 citations.
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A procedure to measure the antiradical efficiency of polyphenols
TL;DR: In this article, the kinetic behavior of polyphenols common in fruits as free radical scavengers was studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH).
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Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems:
TL;DR: In this paper, the authors described the methods used for free radical scavenging in both substrates as well as in specific cases of their application, such as superoxide radicals scavenging (O2·-), hydrogen peroxide scavenging(H2O2), hypochlorous acid scavenging, HOCl, and hydroxyl radical scavenges (HO), among them, among them are the methods that use azo-compounds to generate peroxyl radicals.
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Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents
TL;DR: In this article, the antioxidant activity of grape juices, wines made from the same lot as juices and their major polyphenolic constituents was measured by the inhibition of lipid oxidation (ferric-thiocyanate) and free radical scavenging (2,2-diphenyl-1-picrylhydrazyl) methods.
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Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing
Concepción Sánchez-Moreno,Lucía Plaza,Pedro Elez-Martínez,Begoña de Ancos,Olga Martín-Belloso,M. Pilar Cano +5 more
TL;DR: HP and PEF technologies were more effective than HPT treatment in preserving bioactive compounds and RSC of freshly squeezed orange juice.
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Flavonoid–flavonoid interaction and its effect on their antioxidant activity
TL;DR: In this article, the effect of flavonoid interactions on their antioxidant power was evaluated by two different in vitro tests: DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP).