Antioxidant capacity and phenolic acids of virgin coconut oil

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 2, 2009, Pages 114-123

  Marina, A M ^a   Che Man, Y B ^a   Nazimah, S A H ^a   Amin, I ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant activity; Reducing power; Scavenging effect; Total phenolics

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; CAFFEIC ACID; COCONUT OIL; FERULIC ACID; LINOLEIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SYRINGIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; VIRGIN COCONUT OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CONTROLLED STUDY; CORRELATION ANALYSIS; DEODORIZATION; DRUG DETERMINATION; FERMENTATION TECHNIQUE; INTERMETHOD COMPARISON; REFINING TECHNEQUE; SOLVENT EXTRACTION;

ANTIOXIDANTS; BETA CAROTENE; BIPHENYL COMPOUNDS; COCOS; COLD TEMPERATURE; COUMARIC ACIDS; FERMENTATION; FOOD HANDLING; LINOLEIC ACID; NUTS; PHENOLS; PICRATES; PLANT OILS;

EID: 68949169320     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802549127     Document Type: Article

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