MATHEMATICAL ASPECTS REGARDING THE POSSIBILITY OF ASSESSING THE REDUCING CAPACITY OF SOME VEGETAL PRODUCTS PUBLISHEDCristina Tuchila, Luminita Pirvulescu, C. Rujescu, I. Jianu
In some studies regarding protection properties of some vegetal products, significant linking relations (correlations) have been observed between the position of one stability point and the series of some primary indicators of reducing capacity of vegetal sample. The measured variable is decolouration time in some redox reactions that lead to the colour change of some substances with oxidant character in the presence of analyzed vegetal samples. These aspects lead to new hypotheses regarding the possibility of promoting some numerical indicators of reducing character of different substances which, also, have antioxidant potential.
mathematical model; reducing substances; antioxidant substance; vegetal produce