Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests

Journal of Nutritional Biochemistry

Volumn 14, Issue 3, 2003, Pages 154-159

  Gorinstein, Shela ^a   Martin Belloso, Olga ^b   Katrich, Elena ^a   Lojek, Antonin ^c   Číž, Milan ^c   Gligelmo Miguel, Nuria ^b   Haruenkit, Ratiporn ^d   Park, Yong Seo ^f   Jung, Soon Teck ^f   Trakhtenberg, Simon ^e  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b UNIVERSITY OF LLEIDA   (Spain)

^c INSTITUTE OF BIOPHYSICS   (Czech Republic)

^d KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

^e KAPLAN MEDICAL CENTER   (Israel)

^f NONE

Author keywords

Antioxidant activity; Antioxidant compounds; Fatty acids; Olive oils; Sterols

Indexed keywords

ALPHA TOCOTRIENOL; ARBEQUINA OLIVE OIL; BETA CAROTENE; EXTRA VIRGIN OLIVE OIL; FATTY ACID DERIVATIVE; HOJIBLANCA OLIVE OIL; LAMPANTE SPANISH OLIVE OIL; LINOLEIC ACID; OLIVE OIL; PHENOL DERIVATIVE; PICUAL OLIVE OIL; POLYPHENOL; STEROL DERIVATIVE; TOCOPHEROL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; INTERMETHOD COMPARISON; LIPID ANALYSIS;

EID: 0038078464     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0955-2863(02)00278-4     Document Type: Article

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