Effect of HP-β-cyclodextrins complexation on the antioxidant activity of flavonols

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 769-773

  Mercader Ros, M T ^a   Lucas Abellan C ^a   Fortea, M I ^a   Gabaldon J A ^a   Nunez Delicado E ^a  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

Author keywords

Antioxidant activity; Cyclodextrins; Flavonols; Kaempferol; Myricetin; ORAC FL; Quercetin

Indexed keywords

2 HYDROXYPROPYL BETA CYCLODEXTRIN; FREE RADICAL; KAEMPFEROL; MYRICETIN; OXYGEN RADICAL; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; COMPLEX FORMATION; CONCENTRATION RESPONSE; MOLECULAR STABILITY; OXIDATION; SUBSTITUTION REACTION;

EID: 69349096185     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.061     Document Type: Article

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