Abstract: The gasometric method of iron-initiated oxidation of egg yolk lipoproteins has been employed for analysis of antioxidant activity. The optimal conditions of oxidation providing reproducible results on the kinetics process have been chosen. The antioxidant concentration required for 50% decrease of oxygen consumption is proposed as the parameter characterizing antioxidant activity of the compounds studied. The influence of different factors on effectiveness of inhibition of lipid peroxidation by phenolic antioxidants was analyzed.
Reference: Nikolayevsky A.N., Philippenko T.A., Kniga O.P., Lyovkina V.V., Antioxidant activity testing of substances at egg yolk lipoproteins oxidation by gasometric method, Biomeditsinskaya khimiya, 2006, vol:
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