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ERIC Number: EJ838150
Record Type: Journal
Publication Date: 2009-May
Pages: 3
Abstractor: As Provided
ISSN: ISSN-0021-9584
Assessment of Antioxidant Capacities in Foods: A Research Experience for General Chemistry Students
Hoch, Matthew A.; Russell, Cianan B.; Steffen, Debora M.; Weaver, Gabriela C.; Burgess, John R.
Journal of Chemical Education, v86 n5 p595-597 May 2009
With the booming interest in health food and nutrition, investigations of the antioxidant capacities of various foods have come to the forefront of food science. This general chemistry laboratory curriculum provides students with an opportunity to design and implement their own experiments relating to antioxidants in food. The curriculum is six laboratory periods long, with the first three laboratory periods providing students with the tools to investigate total antioxidant capacity, polyphenolic flavanoid content, and ascorbic acid concentration of samples. In the final three laboratory periods, students review food science literature, develop a hypothesis, design and perform their experiment, and present their findings in a scientific paper. This curriculum provides students with knowledge of UV-vis spectroscopy, high-performance liquid chromatography, food chemistry, and the practice and nature of science. (Contains 1 table and 2 figures.)
Division of Chemical Education of the American Chemical Society. Subscription Department, P.O. Box 1267, Bellmawr, NJ 08099-1267. Tel: 800-691-9846; Tel: 856-931-5825; Fax: 856-931-4115; e-mail:; Web site:
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education
Audience: Teachers
Language: English
Sponsor: N/A
Authoring Institution: N/A