Effect of pH on Antioxidant Activity of α-Tocopherol and Trolox in Oil-in-Water Emulsions

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 9, 1996, Pages 2496-2502

  Huang, Shu Wen ^a   Frankel, Edwin N ^a   Schwarz, Karin ^a   German, J Bruce ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidant mechanism; Antioxidants; Corn oil triglycerides; Emulsion; Hexanal; Hydroperoxides; Interfacial oxidation; Oxidative stability; Partition coefficient; Trolox; tocopherol

Indexed keywords

ZEA MAYS;

EID: 2542638081     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960262d     Document Type: Article

References (14)

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