Assessing the activity of natural food antioxidants - Oxidation in Foods and Beverages and Antioxidant Applications - page 365

SET: Single electron transfer
SPE: Solid phase extraction
SORAC: Superoxide radical absorbance capacity
TBHQ: tert-Butylhydroquinone
TEAC: Trolox equivalent antioxidant capacity
TEV: Trolox equivalent values
TOSC: Total oxidant scavenging capacity
TRAP: Total radical trapping antioxidant parameter
T EC50 : Time needed for the reaction to reach the steady state with EC 50
concentration
TPTZ: Tripyridyltriazine
VIP: Vertical ionization potential
Vis: Visible
XOD: Xanthine oxidase
HOF: Difference in heat of formation