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Antioxidant Properties of Ethanol Extracts from Capsicum Species: FRAP and Voltammetric Analysis

This study investigates the antioxidant properties of ethanol extracts from various Capsicum species using FRAP assay and voltammetric methods. The research, conducted by Viktorija Maksimova and colleagues at the University "Goce Delcev," explores the effectiveness of these extracts at pH 3.6 in the presence of Fe3+ and Fe2+ ions, providing insights into their potential health benefits. Results show significant antioxidant activity, indicating the promising use of Capsicum species in functional food applications and health supplements.

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Antioxidant Properties of Ethanol Extracts from Capsicum Species: FRAP and Voltammetric Analysis

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  1. SCREENING ON ANTIOXIDANT PROPERTIES OF ETHANOLIC EXTRACTS OF CAPSICUM SPECIES BY FRAP ASSAY AND PROSPECTIVE VOLTAMMETRIC METHODS Viktorija Maksimova1, Marija Atanasova1, Liljana Koleva Gudeva2, Tatjana Ruskovska1, Rubin Gulaboski1 1 University “GoceDelcev”, Faculty of Medical Sciences, Krste Misirkov bb, POB 201, Stip, R. Macedonia, 2 University “GoceDelcev”, Faculty of Agriculture, Krste Misirkov bb, POB 201, Stip, R. Macedonia pH 3.6 in presence of reductive (antioxidant) substance λmax=593nm Fe3+ Fe2+ Results

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