Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: A comparative study against BHT and melatonin

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 7, 1999, Pages 2563-2570

  Henderson, David E ^a   Slickman, Adam M ^a   Henderson, Susan K ^b  

^a TRINITY COLLEGE   (United States)

^b QUINNIPIAC UNIVERSITY   (United States)

Author keywords

Antioxidant; APCI MS; Butylated hydroxytoluene; Capsaicin; Electrochemical detection; HPLC; Linoleic acid autoxidation; Lipid hydroperoxide; Melatonin

Indexed keywords

ANTIOXIDANT; BUTYLCRESOL; CAPSAICIN; LINOLEIC ACID; LIPID HYDROPEROXIDE; LIPID PEROXIDE; LUMINOL; MELATONIN;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CHEMISTRY; CHEMOLUMINESCENCE; COMPARATIVE STUDY; ELECTROCHEMICAL DETECTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT ABSORPTION; LIPID OXIDATION; MASS SPECTROMETRY; METHODOLOGY; SYNTHESIS;

ANTIOXIDANTS; BUTYLATED HYDROXYTOLUENE; CAPSAICIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; LINOLEIC ACID; LIPID PEROXIDES; MELATONIN;

EID: 0032839157     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980949t     Document Type: Article

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