Antioxidant activity of oregano, parsley, and olive mill wastewaters in bulk oils and oil-in-water emulsions enriched in fish oil

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7151-7159

  Jimenez Alvarez, D ^a   Giuffrida, 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; Fish oil; Lipid oxidation; Long chain polyunsaturated fatty acids; Olive mill wastewater; Oregano; Parsley

Indexed keywords

ANTIOXIDANT; FATTY ACID; FISH OIL; OLIVE OIL; PHENOL DERIVATIVE; SCAVENGER; VEGETABLE OIL;

ARTICLE; CHEMISTRY; EMULSION; INDUSTRIAL WASTE; OREGANO; OXIDATION REDUCTION REACTION; PARSLEY;

ANTIOXIDANTS; EMULSIONS; FATTY ACIDS; FISH OILS; FREE RADICAL SCAVENGERS; INDUSTRIAL WASTE; ORIGANUM; OXIDATION-REDUCTION; PETROSELINUM; PHENOLS; PLANT OILS;

ORIGANUM; PETROSELINUM CRISPUM; SCOMBRIDAE;

EID: 51649108398     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801154r     Document Type: Article

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