Antioxidant properties and chemical composition of technical Cashew Nut Shell Liquid (tCNSL)

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1044-1048

  Andrade, Teresinha De Jesus Aguiar Dos Santos ^a   Araújo, Bruno Quirino ^b   Citó, Antonia Maria Das Graas Lopes ^b   Da Silva, Juliana ^c   Saffi, Jenifer ^d,e   Richter, Marc Franois ^c   Ferraz, Alexandre De Barros Falcão ^c  

^a INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^b FEDERAL UNIVERSITY OF PIAUÍ   (Brazil)

^c UNIVERSIDADE LUTERANA DO BRASIL   (Brazil)

^d UNIVERSIDADE FEDERAL DE CIÊNCIAS DA SAÚDE DE PORTO ALEGRE   (Brazil)

^e Fellow of the National Research Council   (Brazil)

Author keywords

Antioxidant activity; DPPH; Gas chromatography; Industrial; Saccharomyces cerevisae; Technical Cashew Nut Shell Liquid (tCNSL); Xanthine oxidase

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CASHEW NUT SHELL LIQUID; DPPH; INDUSTRIAL; SACCHAROMYCES CEREVISAE; XANTHINE OXIDASE;

LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; SHELLS (STRUCTURES); YEAST;

GAS CHROMATOGRAPHY;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALKANE; ANACARDIC ACID; ANTIOXIDANT; CARDANOLIDE; CARDOL; HYDROGEN PEROXIDE; HYDROXYL RADICAL; PARAQUAT; PHENOL DERIVATIVE; PHYTOSTEROL; TECHNICAL CASHEW NUT SHELL LIQUID; TRIACONTANE; UNCLASSIFIED DRUG; XANTHINE OXIDASE;

ANTIOXIDANT ACTIVITY; ARTICLE; CASHEW NUT; CHEMICAL COMPOSITION; ENZYME ASSAY; GAS CHROMATOGRAPHY; IN VIVO STUDY; MASS SPECTROMETRY; NONHUMAN; OXIDATIVE STRESS; SACCHAROMYCES CEREVISIAE;

ANACARDIUM OCCIDENTALE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 78751571194     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.122     Document Type: Article

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