9 Analytical Protocols in Antioxidant Capacity Measurement
227
Patias, L. D., Fernandes, A. S., Petry, F. C., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L.
Q. (2017). Carotenoid profile of three microalgae/cyanobacteria species with peroxyl radical
scavenger capacity. Food Research International, 260–266.
Peña-Bautista, C., Baquero, M., Vento, M., & Cháfer-Pericás, C. (2019). Free radicals in Alzheimer’s
disease: Lipid peroxidation biomarkers. Clinica Chimica Acta, 491, 85–90.
Poliak, P., Peter, Š., Klein, E., & Luke, V. (2018). Thermodynamics of radical scavenging of
symmetric carotenoids and their charged species. Food Chemistry, 268, 542–549.
Raposo, M. F. D. J., De Morais, R. M. S. C., & De Morais, A. M. M. B. (2013). Bioactivity
and applications of sulphated polysaccharides from marine microalgae. Marine Drugs, 11(1),
233–252.
Re, R., Pellegrini, N., Proteggente, A., Ananth Pannala, M. Y., & Rice-Evans, C. (1999). Antioxidant
activity applying an improved ABTS radical. Free Radical Biology and Medicine, 26(98), 1231–
1237.
Rios, A. O., Mercadante, A. Z., & Borsarelli, C. D. (2007). Triplet state energy of the carotenoid
bixin determined by photoacoustic calorimetry. Dyes Pigments, 74, 561–565.
Robbins, R. J. (2003). Phenolic acids in foods : An overview of analytical methodology. Journal of
Agricultural and Food Chemistry, 2866–2887.
Roca, M., Chen, K., & Pérez-Gálvez, A. (2015). Chlorophyll. In Encyclopedia of Food and Health
(pp. 37–41).
Rodrigues, D. B., Flores, É. M. M., Barin, J. S., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L. Q.
(2014). Production of carotenoids from microalgae cultivated using agroindustrial wastes. Food
Research International, 65, 144–148.
Rodrigues, Daniele B., Menezes, C. R., Mercadante, A. Z., Jacob-lopes, E., & Zepka, L. Q. (2015).
Bioactive pigments from microalgae Phormidium autumnale. Food Research International, 77,
273–279.
Rodrigues, E., Mariutti, L. R. B., Chisté, R. C., & Mercadante, A. Z. (2012). Development of a novel
micro-assay for evaluation of peroxyl radical scavenger capacity: Application to carotenoids and
structure—Activity relationship. Food Chemistry, 135(3), 2103–2111.
Román, R. B., Alvárez-Pez, J. M., Fernández, F. G. A., & Grima, E. M. (2002). Recovery of
pure B-phycoerythrin from the microalga Porphyridium cruentum. Journal of Biotechnology, 93,
73–85.
Sangeetha, P., Babu, S., Rengasamy, R. (2017). Antioxidant properties of r- phycoerythrin from
kappaphycus alvarezii (doty) doty ex silva. J.I.R.A.S., 3(1), 47–56.
Santos-Sánchez, N. F., Salas-coronado, R., Villanueva-Cañongo, C., & Hernández-Carlos, B.
(2019). Antioxidant compounds and their antioxidant mechanism. Antioxidants (pp. 1–28).
London: Intechopen.
Scaglioni, P.T., Quadros, L., de Paula, M., Furlong, V.B., Abreu, P.C., & Badiale-Furlong, E. (2018).
Inhibition of enzymatic and oxidative processes by phenolic extracts from Spirulina sp. and
Nannochloropsis sp. Food Science and Biotechnology, 56(3), 344–353.
Shalaby, E. A., & Shanab, S. M. M. (2013). Comparison of DPPH and ABTS assays for determining
antioxidant potential of water and methanol extracts of Spirulina platensis. Indian Journal of
Geo-Marine Sciences, 42, 556–564.
Spolaore, P., Joannis-cassan, C., Duran, E., Isambert, A., Génie, L. De, & Paris, E. C. (2006).
Commercial applications of microalgae. Journal of Bioscience and Bioengineering, 101(2), 87–
96.
Takaichi, S., & Mochimaru, M. (2007). Carotenoids and carotenogenesis in cyanobacteria: Unique
ketocarotenoids and carotenoid glycosides. Cellular and Molecular Life Sciences, 64(19–20),
2607–2619.
227
Patias, L. D., Fernandes, A. S., Petry, F. C., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L.
Q. (2017). Carotenoid profile of three microalgae/cyanobacteria species with peroxyl radical
scavenger capacity. Food Research International, 260–266.
Peña-Bautista, C., Baquero, M., Vento, M., & Cháfer-Pericás, C. (2019). Free radicals in Alzheimer’s
disease: Lipid peroxidation biomarkers. Clinica Chimica Acta, 491, 85–90.
Poliak, P., Peter, Š., Klein, E., & Luke, V. (2018). Thermodynamics of radical scavenging of
symmetric carotenoids and their charged species. Food Chemistry, 268, 542–549.
Raposo, M. F. D. J., De Morais, R. M. S. C., & De Morais, A. M. M. B. (2013). Bioactivity
and applications of sulphated polysaccharides from marine microalgae. Marine Drugs, 11(1),
233–252.
Re, R., Pellegrini, N., Proteggente, A., Ananth Pannala, M. Y., & Rice-Evans, C. (1999). Antioxidant
activity applying an improved ABTS radical. Free Radical Biology and Medicine, 26(98), 1231–
1237.
Rios, A. O., Mercadante, A. Z., & Borsarelli, C. D. (2007). Triplet state energy of the carotenoid
bixin determined by photoacoustic calorimetry. Dyes Pigments, 74, 561–565.
Robbins, R. J. (2003). Phenolic acids in foods : An overview of analytical methodology. Journal of
Agricultural and Food Chemistry, 2866–2887.
Roca, M., Chen, K., & Pérez-Gálvez, A. (2015). Chlorophyll. In Encyclopedia of Food and Health
(pp. 37–41).
Rodrigues, D. B., Flores, É. M. M., Barin, J. S., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L. Q.
(2014). Production of carotenoids from microalgae cultivated using agroindustrial wastes. Food
Research International, 65, 144–148.
Rodrigues, Daniele B., Menezes, C. R., Mercadante, A. Z., Jacob-lopes, E., & Zepka, L. Q. (2015).
Bioactive pigments from microalgae Phormidium autumnale. Food Research International, 77,
273–279.
Rodrigues, E., Mariutti, L. R. B., Chisté, R. C., & Mercadante, A. Z. (2012). Development of a novel
micro-assay for evaluation of peroxyl radical scavenger capacity: Application to carotenoids and
structure—Activity relationship. Food Chemistry, 135(3), 2103–2111.
Román, R. B., Alvárez-Pez, J. M., Fernández, F. G. A., & Grima, E. M. (2002). Recovery of
pure B-phycoerythrin from the microalga Porphyridium cruentum. Journal of Biotechnology, 93,
73–85.
Sangeetha, P., Babu, S., Rengasamy, R. (2017). Antioxidant properties of r- phycoerythrin from
kappaphycus alvarezii (doty) doty ex silva. J.I.R.A.S., 3(1), 47–56.
Santos-Sánchez, N. F., Salas-coronado, R., Villanueva-Cañongo, C., & Hernández-Carlos, B.
(2019). Antioxidant compounds and their antioxidant mechanism. Antioxidants (pp. 1–28).
London: Intechopen.
Scaglioni, P.T., Quadros, L., de Paula, M., Furlong, V.B., Abreu, P.C., & Badiale-Furlong, E. (2018).
Inhibition of enzymatic and oxidative processes by phenolic extracts from Spirulina sp. and
Nannochloropsis sp. Food Science and Biotechnology, 56(3), 344–353.
Shalaby, E. A., & Shanab, S. M. M. (2013). Comparison of DPPH and ABTS assays for determining
antioxidant potential of water and methanol extracts of Spirulina platensis. Indian Journal of
Geo-Marine Sciences, 42, 556–564.
Spolaore, P., Joannis-cassan, C., Duran, E., Isambert, A., Génie, L. De, & Paris, E. C. (2006).
Commercial applications of microalgae. Journal of Bioscience and Bioengineering, 101(2), 87–
96.
Takaichi, S., & Mochimaru, M. (2007). Carotenoids and carotenogenesis in cyanobacteria: Unique
ketocarotenoids and carotenoid glycosides. Cellular and Molecular Life Sciences, 64(19–20),
2607–2619.