Study of antioxidant and mutagenic activity of different orange juices

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 45-55

  Franke, S I R ^a,c   Ckless, K ^b   Silveira, J D ^c   Rubensam, G ^c   Brendel, M ^c   Erdtmann, B ^c   Henriques, J A P ^c,d  

^a UNIVERSITY OF SANTA CRUZ DO SUL   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^c GENOTOX   (Brazil)

^d UNIVERSITY OF CAXIAS DO SUL   (Brazil)

Author keywords

Ames test; Antioxidant and pro oxidant activity; Mutagenicity; Orange juice; Phenolic compounds; Vitamin C

Indexed keywords

ASCORBIC ACID; DEOXYRIBOSE; SUPEROXIDE; TRANSITION ELEMENT;

AMES TEST; ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; CONCENTRATION (PARAMETERS); CONCENTRATION RESPONSE; CONTROLLED STUDY; EVALUATION; FOOD PROCESSING; LIPID PEROXIDATION; MUTAGENIC ACTIVITY; NITROBLUE TETRAZOLIUM TEST; NONHUMAN; ORANGE JUICE; RAT;

SALMONELLA;

EID: 3042690834     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.021     Document Type: Article

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