Free radical reactions with the extract of brassica family

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1132-1138

  Jacob, Jasmine A ^a   Mahal, H S ^a   Mukherjee, T ^a   Kapoor, S ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Antioxidant; Cruciferous vegetables; Flavonoids; Free radical; Phenols

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT PROPERTIES; BRASSICA; CRUCIFEROUS VEGETABLES; EXTRACTION PROTOCOLS; FREE RADICAL SCAVENGERS; FREE-RADICAL DAMAGE; GUANOSINES; KINETIC STUDY; OH RADICAL; PULSE RADIOLYSIS TECHNIQUE; RADICAL SCAVENGING; TIME-RESOLVED ABSORPTION; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLICS;

FREE RADICAL REACTIONS; ORGANIC ACIDS; PHENOLS; RADIATION CHEMISTRY; RADIOLYSIS; REACTION KINETICS;

FREE RADICALS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); BRASSICA EXTRACT; FLAVONOID; FREE RADICAL; PHENOL DERIVATIVE;

ABSORPTION KINETIC SPECTROPHOTOMETRY; ANTIOXIDANT ACTIVITY; ARTICLE; BRASSICA; CABBAGE; KINETICS; NONHUMAN; RADIOLYSIS; SPECTROPHOTOMETRY;

BRASSICA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 79960196392     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.091     Document Type: Article

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