Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 391-399

  Lutterodt, Herman ^a   Slavin, Margaret ^a   Whent, Monica ^a   Turner, Ellen ^a   Yu, Liangli ^a  

^a UNIVERSITY OF MARYLAND   (United States)

Author keywords

Antioxidant; Fatty acid; Grape seed; HT 29 cancer cell; Oxidative stability; Phenolic

Indexed keywords

ANTIOXIDANT; GRAPE SEEDS; HT-29 CANCER CELL; OXIDATIVE STABILITY; PHENOLIC;

CELLS; DISEASES; FRUITS; GROWTH KINETICS; LINOLEIC ACID; OILS AND FATS; OLEIC ACID; OXIDATION RESISTANCE; PHENOLS; RUBY; STABILITY; UNSATURATED FATTY ACIDS; WINE;

SEED;

ALPHA TOCOPHEROL; BETA CAROTENE; CAROTENOID; CATECHIN; CONCORD SEED OIL; CRYPTOXANTHIN; FATTY ACID ESTER; GALLIC ACID; GRAPE SEED OIL; LINOLEIC ACID; OLEIC ACID; TOCOPHEROL; UNCLASSIFIED DRUG; VEGETABLE OIL; XANTHOPHYLL; ZEAXANTHIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL PROLIFERATION; FLOUR; LIPID COMPOSITION; LIPID PEROXIDATION; OXIDATION; OXIDATIVE STABILITY INDEX; PARAMETER;

VITACEAE; VITIS LABRUSCA; VITIS ROTUNDIFOLIA;

EID: 79955587981     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.040     Document Type: Article

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