Automated and manual luminescent assay of antioxidant capacity: analytical features by comparison

Propolis extract release evaluation from topical formulations by chemiluminescence and HPLC

“…This method was slightly modified from Girotti et al [14] and Marquele et al [15]. Chemiluminescent mixture was prepared immediately before analysis by mixing 360 L glycine buffer (0.1 M pH 9.4, 1 mM EDTA), 150 L xanthine (6 mM in glycine buffer), 50 L sample and 10 L of luminol (0.6 mM).…”

Assessment of the antioxidant activities of Brazilian extracts of propolis alone and in topical pharmaceutical formulations

“…The buffer and the xanthine solution were stable for 4 and 2 weeks, respectively, when kept at 4 • C, while the XOD and luminol solutions were freshly prepared each time. Chemiluminescence was measured for 5 min at 25 • C with an Autolumat LB 953 apparatus [18].…”

Redox Chemistry of Red Wine. Quantification by an Oscillating Reaction of the Overall Antioxidant Power as a Function of the Temperature

“…Other methods are based on β-carotene/linoleic acid (14) and on linoleic acid (15). For wine and other beverages such as beer, EPR investigations (16) and luminiscence assay (17) have also been employed. Furthermore, a method based on the oscillating reaction of Briggs-Rauscher (18) has recently been proposed for measuring the antioxidant ability of various molecules (19) and food (20)(21)(22).…”