Monday, Dec. 9, 2013
42 ° Cloudy
|Student Name(s)||Amy Bradford|
Dr. Maury Howard|
|Course||CHEM 480: Modern Instrumental Analysis|
Cancer is one of the most prevalent diseases in the world today. Free radicals are thought to be a major factor in the development of cancer. Antioxidants reduce the damaging effects of free radicals in the body. Many foods, such as grapes, contain high amounts of antioxidants. These take the form of multiple phenolic compounds. Grapes are one food that is often advertised as having high antioxidant levels when they are marketed. However, due to mass-production of juices, grapes often may not be juiced right after picking, so it is important to know the effect of time on the concentration of antioxidants in grapes. This study will determine if there is a decrease in these concentrations by using the soluble free phenols in grapes using ultraviolet-visible spectroscopy. Gallic acid is used as a standard by which to determine the antioxidant levels in grapes.