Antioxidant potency of highly purified polyepicatechin fractions

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 902-907

  Racicot, Kenneth ^a   Favreau, Nicole ^a   Fossey, Stephen ^a   Grella, Alexandra R ^a   Ndou, Tshinanne ^a   Bruno, Ferdinando F ^a  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

Author keywords

Enzymatic polymerisation; Epicatechin; Green chemistry; Horseradish peroxidases

Indexed keywords

COMPUTATIONAL MODELING; EPICATECHIN; FOOD APPLICATIONS; FTIR; GREEN CHEMISTRY; GREEN TEA; HORSE-RADISH PEROXIDASE; POLAR FRACTION; PROANTHOCYANIDINS; STABLE POLYMERS; TERT-BUTYLHYDROQUINONE (TBHQ); WATER/ETHANOL MIXTURES;

PHENOLS; POLYMERIZATION; POLYMERS; PURIFICATION;

ENZYME INHIBITION;

ALCOHOL; ANTIOXIDANT; EPICATECHIN; POLYEPICATECHIN; TERT BUTYLHYDROQUINONE; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; FISH; FOOD PROCESSING; FRACTIONATION; GREEN CHEMISTRY; INFRARED SPECTROSCOPY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE; POULTRY; PROTEIN POLYMERIZATION; THERMOSTABILITY;

ARMORACIA RUSTICANA;

EID: 80052967866     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.006     Document Type: Article

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