Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1127-1132

  Yoshiki, Masahiro ^a,b   Tsuge, Keisuke ^b   Tsuruta, Yumi ^b   Yoshimura, Takashi ^b   Koganemaru, Kazuyoshi ^b   Sumi, Toshihisa ^c   Matsui, Toshiro ^d   Matsumoto, Kiyoshi ^d  

^a Saga Pref Reg Indust Support Ctr   (Japan)

^b Saga Prefectural Institute of Advanced Technology   (Japan)

^c KUMAMOTO NATIONAL COLLEGE OF TECHNOLOGY   (Japan)

^d KYUSHU UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; DPPH radical scavenging activity; Low molecular weight fraction; Mycosporine like amino acid; Nori extract; Porphyra yezoensis; Porphyra 334

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; PORPHYRA YEZOENSIS EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

PORPHYRA; PORPHYRA YEZOENSIS;

EID: 56149118964     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.087     Document Type: Article

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