Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Lee, O H ^a   Lee, B Y ^b   Kim, Y C ^a,c   Shetty, K ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b CHA University   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

Antioxidant activity; Olive oil cultivar; Olive oil grade; Phenolic compounds; Radical scavenging assay

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; HYDROGEN PEROXIDE; HYDROXYL RADICAL; OLIVE OIL; PICRIC ACID; SCAVENGER; SULFONIC ACID DERIVATIVE; SUPEROXIDE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; OLIVE TREE;

ANTIOXIDANTS; BENZOTHIAZOLES; FREE RADICAL SCAVENGERS; HYDROGEN PEROXIDE; HYDROXYL RADICAL; OLEA; PICRATES; PLANT OILS; SULFONIC ACIDS; SUPEROXIDES;

EID: 51349124420     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00865.x     Document Type: Article

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