Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 986-993

  Michiels, Jean Albert ^a,b   Kevers, Claire ^b   Pincemail, Joel ^b   Defraigne, Jean Olivier ^b   Dommes, Jacques ^b  

^a CECOTEPE   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Antioxidant; Extraction; Phenolic compounds; Solvent; Storage; Temperature

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT CAPACITY; EXTRACTION CONDITIONS; EXTRACTION PROCEDURE; EXTRACTION SOLVENTS; EXTRACTION TIME; FOOD MATRIXES; FRESH PLANTS; INTRINSIC FACTORS; MATRIX; PHENOLIC COMPOUNDS; PHENOLICS; RESEARCH REPORTS; STORAGE CONDITION;

AGENTS; ENERGY STORAGE; EXTRACTION; FOOD STORAGE; PHENOLS; SOLVENTS; TEMPERATURE;

SOLVENT EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID; ACETONE; ANTIOXIDANT; APPLE EXTRACT; BROCCOLI EXTRACT; LEEK EXTRACT; ORANGE EXTRACT; PHENOL; PLANT EXTRACT; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; BROCCOLI; CONTROLLED STUDY; DRUG ISOLATION; LEEK; ORANGE (FRUIT);

ALLIUM PORRUM; BRASSICA OLERACEA VAR. ITALICA; MALUS X DOMESTICA;

EID: 80052963913     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.117     Document Type: Article

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