Activity and thermal stability of antioxidants by differential scanning calorimetry and electron spin resonance spectroscopy

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1108-1114

  Giuffrida, Francesca ^a   Destaillats, Frédéric ^a   Egart, Maria Herrero ^a   Hug, Bernadette ^a   Golay, Pierre Alain ^a   Skibsted, Leif H ^b   Dionisi, Fabiola ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Antioxidant; Differential scanning calorimetry; Electron spin resonance spectroscopy; Oxidation; Thermal analysis; Vegetable oils

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBYL PALMITATE; GALLIC ACID PROPYL ESTER; GAMMA TOCOPHEROL; HIGH OLEIC SUNFLOWER OIL; OIL; PALM OIL; PARTIALLY HYDROGENATED PALM OIL; SATURATED FATTY ACID; SUNFLOWER OIL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON SPIN RESONANCE; LIPID OXIDATION; SPIN TRAPPING; THERMOSTABILITY;

HELIANTHUS;

EID: 33748967634     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.010     Document Type: Article

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