Development of a rapid method for the determination of the antioxidant capacity in cereal and legume milling products using the radical cation DMPD+

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1800-1805

  Rodríguez Nogales, José Manuel ^a   Vila Crespo, Josefina ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Antioxidant capacity; Cereals; DMPD+; Legumes; Milling fractions

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPONENTS; CEREALS; DMPD+; HYDROGEN ATOMS; KINETIC BEHAVIOUR; LEGUMES; MILLING PRODUCTS; PHASE METHODS; RADICAL CATIONS; RAPID METHOD; REPRODUCIBILITIES; WHEAT BRAN; WHEAT FLOURS;

CEREAL PRODUCTS; MILLING (MACHINING); POSITIVE IONS;

AGENTS;

CATION; HYDROGEN; N,N DIMETHYL 4 PHENILENDIAMINE; TROLOX C; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CEREAL; CONCENTRATION (PARAMETERS); FLOUR; FOOD PROCESSING; IC 50; KINETICS; LEGUME; MILLING; REPRODUCIBILITY; SCAVENGING SYSTEM; WHEAT BRAN;

TRITICUM AESTIVUM;

EID: 80051791816     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.105     Document Type: Article

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