Review of methods to determine chain-breaking antioxidant activity in food

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 235-254

  Roginsky, Vitaly ^a   Lissi, Eduardo A ^b  

^a SEMENOV INSTITUTE OF CHEMICAL PHYSICS   (Russian Federation)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; CAFFEIC ACID; CATECHIN; CROCIN; EPICATECHIN; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; FREE RADICAL; GALLIC ACID; IRON; KAEMPFEROL; MYRICETIN; PHENOL DERIVATIVE; PHYCOERYTHRIN; QUERCETIN; RUTOSIDE; TROLOX C;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; BLEACHING; CHEMICAL REACTION KINETICS; CHEMOLUMINESCENCE; CORRELATION ANALYSIS; CYCLIC POTENTIOMETRY; FLUORESCENCE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IC 50; INTERMETHOD COMPARISON; KINETICS; LIPID PEROXIDATION; MATHEMATICAL ANALYSIS; MATHEMATICAL MODEL; OXIDATION; PARAMETER; REDUCTION; RELIABILITY; REPRODUCIBILITY; REVIEW; STATISTICAL SIGNIFICANCE; STOICHIOMETRY;

THEOBROMA CACAO;

EID: 15244352099     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.004     Document Type: Article

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