Changes in antioxidant activity and free radical scavenging potential of rosemary extract and tocopherols in isolated rapeseed oil triacylglycerols during accelerated tests

Food Chemistry

Volumn 93, Issue 2, 2005, Pages 227-235

  Nogala Kalucka, Malgorzata ^a   Korczak, Jozef ^a   Dratwia, Małgorzata ^a   Lampart Szczapa, Eleonora ^a   Siger, Aleksander ^a   Buchowski, MacIej ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b VANDERBILT UNIVERSITY MEDICAL CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLCRESOL; CARBOXYLIC ACID; DELTA TOCOPHEROL; FREE RADICAL; GAMMA TOCOPHEROL; RAPESEED OIL; ROSMARINUS OFFICINALIS EXTRACT; SCAVENGER; TOCOPHEROL; TRIACYLGLYCEROL;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; MEASUREMENT; MOLECULAR STABILITY; NONPHOTOCHEMICAL QUENCHING; OXIDATION; OXIDATION REDUCTION POTENTIAL; OXIDATIVE STRESS; PHYTOCHEMISTRY; RAPESEED; ROSEMARY; SCAVENGING SYSTEM;

ROSMARINUS OFFICINALIS; SINAPIS ARVENSIS;

EID: 19444378945     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.021     Document Type: Article

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