Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 622-630

  Fernandez Orozco, Rebeca ^a   Frias, Juana ^a   Zielinski, Henryk ^b   Piskula, Mariusz K ^b   Kozlowska, Halina ^b   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Antioxidant capacity; Germination; Lipid peroxidation; Mung bean; Phenolic compounds; Reduced glutathione; Soybean; Vitamin C; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; GLUTATHIONE; PHENOL DERIVATIVE; PHOSPHATIDYLCHOLINE; SUPEROXIDE DISMUTASE; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; ENZYME ACTIVITY; GERMINATION; KINETICS; LIPID PEROXIDATION; MUNG BEAN; NONHUMAN; PHYTOCHEMISTRY; PLANT SEED; SOYBEAN;

GLYCINE MAX; VIGNA RADIATA; VIGNA RADIATA VAR. RADIATA;

EID: 46149115622     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.028     Document Type: Article

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