Comparison of the Radical Scavenging Potential of Polar and Lipidic Fractions of Olive Oil and Other Vegetable Oils under Normal Conditions and after Thermal Treatment

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 8, 2004, Pages 2358-2365

  Valavanidis, Athanasios ^a   Nisiotou, Christala ^a   Papageorgiou, Yiannis ^a   Kremli, Ioulia ^a   Satravelas, Nikolaos ^a   Zinieris, Nikolaos ^a   Zygalaki, Helen ^a  

^a UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antioxidant activity; Antioxidants; DPPH; Electron paramagnetic resonance; Hydroxyl radical; Olive oil; Polyphenols; Radical scavenger; Spin trapping; Superoxide anion

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CORN OIL; DELTA TOCOPHEROL; FREE RADICAL; GAMMA TOCOPHEROL; HYDROXYL RADICAL; OLIVE OIL; SOYBEAN OIL; SUNFLOWER OIL; SUPEROXIDE; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTRON SPIN RESONANCE; FOOD ANALYSIS; HEATING; LIPID ANALYSIS; MEDITERRANEAN DIET; SPIN TRAPPING; THERMOSTABILITY;

ANTIOXIDANTS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICAL SCAVENGERS; HEAT; LIPIDS; PICRATES; PLANT OILS; SPECTROPHOTOMETRY;

GLYCINE MAX; HELIANTHUS; ZEA MAYS;

EID: 1842682856     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030491h     Document Type: Article

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