New tool to evaluate a comprehensive antioxidant activity in food extracts: Bleaching of 4-nitroso-N,N-dimethylaniline catalyzed by soybean lipoxygenase-1

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 20, 2009, Pages 9682-9692

  Pastore, Donato ^a   Laus, Maura N ^a   Tozzi, Damiana ^a   Fogliano, Vincenzo ^b   Soccio, Mario ^a   Flagella, Zina ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

4 nitroso N, N dimethylaniline (RNO) bleaching; Antioxidant activity; Antioxidant synergism; Durum wheat whole grains; Soybean lipoxygenase

Indexed keywords

4-NITROSO-N,N-DIETHYLANILINE; ANTIOXIDANT; LIPOXYGENASE; N,N DIETHYL 4 NITROSOANILINE; NITROSO DERIVATIVE; SOYBEAN PROTEIN;

ARTICLE; CATALYSIS; CHEMICAL ANALYSIS; CHEMISTRY; EVALUATION; FLOUR; METHODOLOGY; ANALYSIS; EVALUATION STUDY; PROCEDURES;

ANTIOXIDANTS; CATALYSIS; CHEMISTRY TECHNIQUES, ANALYTICAL; FLOUR; LIPOXYGENASE; NITROSO COMPOUNDS; SOYBEAN PROTEINS;

GLYCINE MAX; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 70350317877     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901509b     Document Type: Article

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