Abstract
The aim of this project is the development of a spectrophotometric method to measure the antioxidant capacity of industrialized beverages (beer and wine) exploring the formation of the Cu(I)/4,4'-dicarboxy-2,2'-biquinoline acid (BCA) complexes in aqueous solution. It was noted that addition of aliquots of beers and wines in a solution containing Cu(II) and BCA (pH 7.0; kept with ammonium …