Preparation and antioxidant activity of tyrosyl and homovanillyl ethers

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1169-1178

  Madrona, A ^a   Pereira Caro, G ^b   Bravo, L ^c   Mateos, R ^c   Espartero, J L ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

^c INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

ABTS; Alkyl ethers; Antioxidant activity; FRAP; Homovanillic alcohol; Hydroxytyrosol; Lipophilic antioxidants; Olive; ORAC; Rancimat; Tyrosol

Indexed keywords

BIOACTIVITY; ETHERS; FREE RADICALS;

ABTS; ALKYL ETHERS; ANTI-OXIDANT ACTIVITIES; FRAP; HYDROXYTYROSOL; LIPOPHILIC ANTIOXIDANTS; OLIVE; ORAC; RANCIMAT; TYROSOL;

ANTIOXIDANTS;

ANTIOXIDANT; ETHER DERIVATIVE; HOMOVANILLYL DERIVATIVE; TYROSOL; TYROSYL ETHER; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL PROCEDURES; CONTROLLED STUDY; FERRIC REDUCING ANTIOXIDANT POWER; FOOD INDUSTRY; RANCIMAT TEST; SYNTHESIS;

EID: 79960171931     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.098     Document Type: Article

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