Evaluation of antioxidant capacity of Allium ursinum L. volatile oil and its effect on membrane fluidity

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1692-1700

  Godevac, Dejan ^a   Vujisić, Ljubodrag ^a   Mojović, Miloš ^b   Ignjatović, Aleksandar ^b   Spasojević, Ivan ^c   Vajs, Vlatka ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Faculty of Physical Chemistry   (Serbia)

^c Center for Multidisciplinary Studies   (Serbia)

Author keywords

Allium ursinum; Antioxidant capacity; EPR; Liposomes; Membrane fluidity; Nitroxide radicals; Volatile oil

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; ESSENTIAL OIL; LINOLEIC ACID; NITROXIDE; RADICAL; TEMPONE; TROLOX C;

ALLIUM URSINUM; ANTIOXIDANT ACTIVITY; ARTICLE; ELECTRON SPIN RESONANCE; FENTON REACTION; FOOD COMPOSITION; GARLIC; GAS CHROMATOGRAPHY; LIPID PEROXIDATION; MASS SPECTROMETRY; MEMBRANE FLUIDITY; NONHUMAN; REACTION ANALYSIS;

ALLIUM URSINUM;

EID: 36448978506     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.017     Document Type: Article

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