Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 602-609

  Fu, HongFei ^a   Xie, BiJun ^a   Fan, Gang ^a   Ma, ShaoJun ^a   Zhu, XinRong ^a   Pan, SiYi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cryptoxanthin fatty acid esters; Antioxidants; Carotenoids; Chemiluminescence; Stability

Indexed keywords

BETA CRYPTOXANTHIN; BETA CRYPTOXANTHIN LAUREATE; BETA CRYPTOXANTHIN MYRISTATE; BETA CRYPTOXANTHIN PALMITATE; COPPER SULFATE; FATTY ACID; HYDROXIDE; LUMINOL; PHENANTHROLINE; PYROGALLOL; SINGLET OXYGEN; SUPEROXIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMOLUMINESCENCE; CONTROLLED STUDY; DRUG STABILITY; ESTERIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MASS SPECTROMETRY; THERMOSTABILITY;

EID: 77951630286     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.019     Document Type: Article

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