Comparing antioxidant effectiveness of natural and synthetic free radical scavengers in thermally-oxidized lard using dpph method

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Yeo, Ju Dong ^a   Jeong, Min Kyu ^a   Park, Chan Uk ^a   Lee, JaeHwan ^a  

^a Seoul National University of Science and Technology   (South Korea)

Author keywords

Antioxidant effectiveness; CDA; DPPH; Free radical scavengers; P AV

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 1,3 BENZODIOXOLE DERIVATIVE; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 2-TERT-BUTYLHYDROQUINONE; 4-ANISIDINE; ALPHA TOCOPHEROL; ANILINE DERIVATIVE; ANTIOXIDANT; BIPHENYL DERIVATIVE; BUTYLCRESOL; CONJUGATED LINOLEIC ACID; FOOD PRESERVATIVE; HYDROQUINONE DERIVATIVE; LARD; PARA ANISIDINE; PHENOL DERIVATIVE; PICRIC ACID; SCAVENGER; SESAMOL; TERT BUTYLHYDROQUINONE; FAT INTAKE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; FOOD ANALYSIS; FOOD PRESERVATION; HEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; SPECTROPHOTOMETRY; TIME; ANALYSIS; PROCEDURES;

ALPHA-TOCOPHEROL; ANILINE COMPOUNDS; ANTIOXIDANTS; BENZODIOXOLES; BIPHENYL COMPOUNDS; BUTYLATED HYDROXYTOLUENE; DIETARY FATS; FOOD ANALYSIS; FOOD PRESERVATION; FOOD PRESERVATIVES; FREE RADICAL SCAVENGERS; HOT TEMPERATURE; HYDROQUINONES; LINOLEIC ACIDS, CONJUGATED; OXIDATION-REDUCTION; PHENOLS; PICRATES; SPECTROPHOTOMETRY; TIME FACTORS;

EID: 77953902267     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01534.x     Document Type: Article

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