The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 570-575

  Brudzynski, Katrina ^a   Miotto, Danielle ^a  

^a BROCK UNIVERSITY   (Canada)

Author keywords

Activity guided fractionation; Antioxidant activity; Canadian honeys; Melanoidins; Non enzymatic browning; ORAC; Size exclusion chromatography

Indexed keywords

ACTIVITY-GUIDED FRACTIONATION; ANTIOXIDANT ACTIVITIES; CANADIAN HONEYS; MELANOIDINS; NON-ENZYMATIC BROWNING; ORAC;

CHEMICAL REACTIONS; FOOD PRODUCTS; FREE RADICALS; LAKES; MOLECULAR WEIGHT;

SIZE EXCLUSION CHROMATOGRAPHY;

ANTIOXIDANT; MELANOIDIN DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; GLYCATION; HEAT TREATMENT; HONEY; MOLECULAR SIZE; RADICAL SCAVENGING ACTIVITY; SCAVENGING SYSTEM;

EID: 78049423295     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.049     Document Type: Article

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