Comparison between free radical scavenging capacity and oxidative stability of nut oils

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 985-990

  Arranz, Sara ^a   Cert, Rosa ^b   Pérez Jiménez, Jara ^a   Cert, Arturo ^b   Saura Calixto, Fulgencio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Nut oils; Polyphenols; Rancimat; Tocopherols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ARACHIS OIL; CHRYSIN; MYRICETIN; POLYPHENOL; SCAVENGER;

ALMOND; ANTIOXIDANT ACTIVITY; ARTICLE; CORRELATION ANALYSIS; HAZELNUT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEANUT; PISTACHIO; SPECTROPHOTOMETRY; WALNUT;

ARACHIS HYPOGAEA; CORYLUS; JUGLANS; PISTACIA VERA; PRUNUS DULCIS;

EID: 43449113853     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.021     Document Type: Article

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