Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

European Food Research and Technology

Volumn 212, Issue 3, 2001, Pages 319-328

  Schwarz, Karin ^a   Bertelsen, Grete ^b   Nissen, Lise R ^b   Gardner, Peter T ^c   Heinonen, Marina I ^d   Hopia, Ann ^d   Huynh Ba, Tuong ^e   Lambelet, Pierre ^e   McPhail, Donald ^c   Skibsted, Leif H ^b   Tijburg, Lilian ^f  

^a UNIVERSITY OF KIEL   (Germany)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c ROWETT RESEARCH INSTITUTE   (United Kingdom)

^d UNIVERSITY OF HELSINKI   (Finland)

^e NESTLÉ RESEARCH CENTER   (Switzerland)

^f UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Antioxidants; Lipid oxidation; Plant extracts; Radical scavenging

Indexed keywords

EID: 0001349665     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000256     Document Type: Article

References (28)

1. Krishnakumar V, Gordon I (1996) Intern Food Ingredients 5:41-44
2. Hertog MGL, Feskens EJM, Hollman PCH, Katan MB, Kromhout D (1993) Lancet 342:1007-1011
3. Knekt P, Järvinen R, Reunanen A, Maatela J (1996) BMJ 312:478-481
4. Aeschbach R, Philippossian G (1989) European Patent Application EP 0 307 626 A 1
5. Nakatani NR, Inatani T, Koishi T (1984) US Patent 4,450,097
6. Weinreich B (1989) Untersuchungen zur Struktur und zum Extraktionsverhalten antioxidativ wirksamer Inhaltsstoffe aus Rosmarinus und Salvia officinalis. Diss. Univer. München
7. Aeschbach R, Bächler R, Rossi P, Sandoz L, Wille HJ (1994) Fat Sci Technol 96:441-443
8. Bors W, Heller W, Michel C, Saran M (1990) Methods Enzym 186:343-355
9. Halliwell B, Gutteridge JMC (1989) Free Radicals in Biology and Medicine, 2nd edn, Claredon Press, Oxford
10. Blois MS (1958) Nature 181:1199-1200
11. Madsen HL, Nielsen BR, Berteisen G, Skibsted LH (1996) Food Chem 57:331-337
12. Ragnarsson JO, Labuza TP (1977) Food Chem 2:291-308
13. Barclay LRC, Locke SJ, MacNeil JM, VanKessel J (1984) J Am Chem Soc 106:2479-2481
14. Frankel EN (1993) Trends Food Sci Techn 41:220-225
15. Amerine MA, Ough CS (1980) Methods for Analysis of Musts and Wines. John Wiley, New York, pp 181-184
16. Gardner PT, McPhail DB, Duthie GG (1998) J Sci Food Agric 76:257-262
17. Mikkelsen A, Sosnieki L, Skibsted LH (1992) Z Lebensm Unters Forsch 195:228-234
18. Fishwick MJ, Swoboda PAT (1977) J Sci Food Agric 28:387-393
19. Schwarz K, Ternes W, Schmauderer E (1992) Z Lebensm Unters Forsch 195:104-107
20. Barclay LRC, Artz JD, Mowat JJ (1995) Biochim Biophys Acta 1237:77-85
21. Scott G (1993) Autoxidation and Antioxidants: Historical Perspectives Oxidation and Stabilisation of Polymers during Processing. In: Scott G (ed), Atmospheric Oxidation and Antioxidants, Vol 2. Amsterdam, pp 141-218
22. Chang SS, Ostric-Matijasevic B, Hsieh OAL, Huang CL (1977) J Food Sci 42:1102-1106
23. Nicoli MC, Anese M, Manzocco L, Lerici CR (1997) Lebensm Wiss Technol 30:292-297
24. Eichner K (1981) Progress Food Nutrition Sci 5:441-451
25. Avila DV, Ingold KU, Lusztyk J, Green WH, Procopio DR (1995) J Am Chem Soc 117:2929-2930
26. Cao G, Sofic E, Prior, RL (1996) J Agric Food Chem 44:3426-3431
27. Hadorn H, Zürcher K (1974) Deut Lebensm Rundschau 70:57-65
28. Belitz H-D, Grosch W (1992) Lehrbuch der Lebensmittelchemie. 4. überarb. Aufl., Berlin