Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 739-744

  Sakanaka, Senji ^a   Ishihara, Yuuya ^a  

^a PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

Author keywords

Persimmon; Radical scavenging activity; Tuna homogenates; Vinegar

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; HYDROXYL RADICAL; PHENOL DERIVATIVE; SUPEROXIDE; VINEGAR;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; FISH; FLAVOR; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; LIPID OXIDATION; LIPID PEROXIDATION; PERSIMMON; RICE; SHELF LIFE; TUNA;

DIOSPYROS; MALUS X DOMESTICA; SCOMBRIDAE;

EID: 36148968410     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.080     Document Type: Article

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