High-throughput methods to assess lipophilic and hydrophilic antioxidant capacity of food extracts in vitro

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 10, 2008, Pages 3470-3477

  Jimenez Alvarez, D ^a   Giuffrida, F ^a   Vanrobaeys, F ^a   Golay, P A ^a   Cotting, C ^a   Lardeau, A ^a   Keely, Brendan J ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b UNIVERSITY OF YORK   (United Kingdom)

Author keywords

Antioxidant capacity; Chelating activity; Folin Ciocalteu; FRAP; Olive mill wastewater; ORAC; Oregano; Parsley; Phenols

Indexed keywords

ANTIOXIDANT; FERRIC ION; IRON CHELATING AGENT; REACTIVE OXYGEN METABOLITE;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; METHODOLOGY; OREGANO; PARSLEY; REPRODUCIBILITY;

ANTIOXIDANTS; FERRIC COMPOUNDS; FOOD ANALYSIS; IRON CHELATING AGENTS; ORIGANUM; PETROSELINUM; REACTIVE OXYGEN SPECIES; REPRODUCIBILITY OF RESULTS;

ORIGANUM; PETROSELINUM CRISPUM;

EID: 45549105875     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf703723s     Document Type: Article

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