Evaluation of scavenging capacity of oxygen and nitrogen reactive species in food

• Grant number: 10/09494-8
• Support Opportunities: Research Grants - Visiting Researcher Grant - International
• Start date: October 13, 2010
• End date: October 22, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Neura Bragagnolo
• Grantee: Neura Bragagnolo
• Visiting researcher: Eduarda Fernandes
• Visiting researcher institution: Universidade do Porto (UP), Portugal
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The aim of this project is determine in food the scavenging capacities for the ROS superoxide radical (O2*-), hydrogen peroxide (H2O2), peroxyl radicals (ROO*), hypochlorous acid (HOCl), singlet oxygen (1O2) and the RNS nitric oxide (*NO) and peroxynitrite (ONOO-) in order to understand their antioxidant capacities. (AU)