Oscillatory Reaction for Determination of Antioxidant and Radical Scavenging Capacity of Tannins
2024
Koturević, B. | Stevanović, K. | Maksimović, J. | Senćanski, J. | Pagnacco, M.
With their many beneficial qualities, tannins, as polyphenolic compounds, are being incorporated more and more in plant-based diets. As a result, an increasing number of methods for determining them from plant material, food, and beverages are garnering attention. Here, the effects of tannic acid on the dynamics of the Briggs-Rauscher (BR) oscillatory reaction were examined for the first time. Tannic acid was shown to be active in the BR system by inhibiting the course of the reaction. The results of the experiments on different concentrations of tannic acid were used for the construction of the calibration diagram.
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Bibliographic information
Publisher Vinča Institute of Nuclear Sciences – National Institute of the Republic of Serbia, University of Belgrade
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