Assay of the antioxidant capacity of foods using an iron(II)-catalysed lipid peroxidation model for greater nutritional relevance

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 1126-1130

  Brangoulo, Hélène L ^a,b   Molan, Peter C ^a  

^a UNIVERSITY OF WAIKATO   (New Zealand)

^b Innovation Park   (New Zealand)

Author keywords

Antioxidants; Fenton reaction; Free radicals; Iron sequestration; Lipid peroxidation

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANTS; ASSAY OF ANTIOXIDANTS; FENTON REACTION; FENTON REACTIONS; FERROUS IRON; IRON SEQUESTRATION; LIPID PEROXIDATION; LOW DENSITY LIPOPROTEINS; MEMBRANE LIPIDS; OXIDATIVE DAMAGE; VITAMIN C;

ASSAYS; CATALYSIS; FOOD PRODUCTS; FREE RADICAL REACTIONS; IRON; IRON COMPOUNDS; LINOLEIC ACID; LIPIDS; OXIDATION; OXIDATIVE STRESS;

FREE RADICALS;

ASCORBIC ACID; BETA CAROTENE; FERROUS ION; FERROZINE; FREE RADICAL; LINOLEIC ACID; LIPID; LOW DENSITY LIPOPROTEIN; MEMBRANE LIPID; POLYSORBATE 40; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACK CURRANT; CATALYSIS; FENTON REACTION; FOOD ANALYSIS; FOOD QUALITY; HONEY; HONEYDEW HONEY; LIPID PEROXIDATION; NONHUMAN; NUTRITIONAL VALUE; ORANGE JUICE; OXIDATIVE STRESS; RED WINE; REWAREWA HONEY; SCAVENGING SYSTEM;

EID: 78149416788     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.099     Document Type: Article

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