Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet

Food Research International

Volumn 33, Issue 6, 2000, Pages 493-499

  Farombi, E Olatunde ^a   Britton, George ^a   Emerole, Godwin O ^a  

^a UNIVERSITY OF LIVERPOOL   (United Kingdom)

Author keywords

Activity browned yam flour; Antioxidant; Browning reaction products; Lipid peroxidation; Polyphenols

Indexed keywords

2,2' AZINO BIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 2,2' AZOBIS(2 AMIDINOPROPANE); ABSORPTION; ACETIC ACID ETHYL ESTER; ANTIOXIDANT ACTIVITY; BETA CAROTENE; CELL MEMBRANE; DISEASE RESISTANCE; EGG YOLK; HORSERADISH; LINOLEIC ACID; LIPOSOME; METHANOL; PEROXIDASE; PHOSPHATIDYLCHOLINE; THIN LAYER CHROMATOGRAPHY; WEST AFRICA;

EID: 0033920365     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00074-0     Document Type: Article

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