Antioxidants and total peroxyl radical-trapping ability of olive and seed oils

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 12, 2001, Pages 6026-6032

  Cabrini, Luciana ^a   Barzanti, Vanni ^a   Cipollone, Marta ^a   Fiorentini, Diana ^a   Grossi, Gabriele ^b   Tolomelli, Brunella ^a   Zambonin, Laura ^a   Landi, Laura ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidants; Oils; Phenolic compounds; Tocopherols; TRAP; Ubiquinones

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ARACHIS OIL; BETA CAROTENE; BETA TOCOPHEROL; CORN OIL; FREE RADICAL; GAMMA TOCOPHEROL; OLIVE OIL; PERHYDROXYL RADICAL; PEROXIDE; PEROXY RADICAL; PHENOL DERIVATIVE; SOYBEAN OIL; SUNFLOWER OIL; TERT BUTYL ALCOHOL; UBIQUINONE; UBIQUINONE 9; UBIQUINONE DERIVATIVE; UBIQUINONE Q2; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; KINETICS; LIPID COMPOSITION; OXIDATION REDUCTION REACTION; SPECIES DIFFERENCE;

ARACHIS; ARACHIS HYPOGAEA; GLYCINE MAX; HELIANTHUS; ZEA MAYS;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; COMPARATIVE STUDY; FREE RADICALS; GAMMA-TOCOPHEROL; OXIDATION-REDUCTION; PEROXIDES; PHENOLS; PLANT OILS; SPECIES SPECIFICITY; SUPPORT, NON-U.S. GOV'T; UBIQUINONE;

EID: 0035543062     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010837t     Document Type: Article

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