Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1647-1655

  Locatelli, Monica ^a   Travaglia, Fabiano ^a   Coïsson, Jean Daniel ^a   Martelli, Aldo ^a   Stévigny, Caroline ^a   Arlorio, Marco ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

Hazelnut skin; Polyphenols extraction; Roasting; Total antioxidant activity

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ACETONE; ALCOHOL; FERROUS ION; METHANOL; WATER;

ACIDIFICATION; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CONTROLLED STUDY; EXTRACTION; HAZELNUT; LIPID PEROXIDATION; NONHUMAN; SCAVENGING SYSTEM; SOXHLET EXTRACTION; TEMPERATURE;

CORYLUS;

EID: 70449637258     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.048     Document Type: Article

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