F
Fulgencio Saura-Calixto
Researcher at Spanish National Research Council
Publications - 136
Citations - 22157
Fulgencio Saura-Calixto is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Antioxidant & ABTS. The author has an hindex of 67, co-authored 136 publications receiving 19884 citations. Previous affiliations of Fulgencio Saura-Calixto include Complutense University of Madrid & Central University of Venezuela.
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A procedure to measure the antiradical efficiency of polyphenols
TL;DR: In this article, the kinetic behavior of polyphenols common in fruits as free radical scavengers was studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH).
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Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay
TL;DR: The antioxidant (AO) activity of polyphenols (PPs) was determined for the first time using a modified FRAP (ferric reducing/antioxidant power) assay and polyphenol's AO efficiency seemed to depend on the extent of hydroxylation and conjugation.
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A starch hydrolysis procedure to estimate glycemic index
TL;DR: In this article, an in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed, and a first-order equation that rules the hydrolytic process was found: CC∞ (1−e −kt ).
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Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil
M. S. M. Rufino,Ricardo Elesbão Alves,Edy Sousa de Brito,Jara Pérez-Jiménez,Fulgencio Saura-Calixto,Jorge Mancini-Filho +5 more
TL;DR: The results show promising perspectives for the exploitation of non-traditional tropical fruit species with considerable levels of nutrients and antioxidant capacity, as well as the considerable antioxidant capacity found for acerola – Malpighia emarginata and camu-camu – Myrciaria dubia.
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Analysis of resistant starch: a method for foods and food products
TL;DR: In this paper, a method for resistant starch (RS) determination in food and food products is proposed, the main features are: removal of protein; removal of digestible starch; solubilization and enzymatic hydrolysis of RS; and quantification of RS as glucose released.