Polyphenolic content and antioxidant activity of Eugenia pollicina leaf extract in vitro and in model emulsion systems

Food Research International

Volumn 44, Issue 5, 2011, Pages 1190-1196

  Ramful, D ^a   Aumjaud, B ^a   Neergheen, V S ^a   Soobrattee, M A ^a   Googoolye, K ^a   Aruoma, O I ^b   Bahorun, T ^a  

^a UNIVERSITY OF MAURITIUS   (Mauritius)

^b TOURO COLLEGE   (United States)

Author keywords

Antioxidant efficacy; Emulsions; Eugenia pollicina; Olive oil; Polyphenolics; Soybean oil

Indexed keywords

ANTIOXIDANT EFFICACY; EUGENIA POLLICINA; OLIVE OIL; POLYPHENOLICS; SOYBEAN OIL;

EMULSIFICATION; OLEFINS; PHENOLS; VEGETABLE OILS;

OXIDATION;

GLYCINE MAX;

EID: 79957598472     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.09.024     Document Type: Article

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