Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds

Food Chemistry

Volumn 135, Issue 1, 2012, Pages 88-93

  Utrera, Mariana ^a   Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Antioxidant and pro oxidant effects of phenolic compounds; Fenton chemistry; Protein oxidation; Spectrofluorometry; Tryptophan fluorescence

Indexed keywords

FENTON CHEMISTRY; PHENOLIC COMPOUNDS; PROTEIN OXIDATION; SPECTROFLUOROMETRY; TRYPTOPHAN FLUORESCENCE;

ALCOHOLS; AMINO ACIDS; CATALYSIS; COMPLEXATION; FATTY ACIDS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FREE RADICALS; OXIDANTS; OXIDATION;

PHENOLS;

ANTIOXIDANT; CATECHIN; CHLOROGENIC ACID; COPPER ION; FERROUS ION; FREE RADICAL; GALLIC ACID; GENISTEIN; HYDROGEN PEROXIDE; METAL; N ACETYLTRYPTOPHAN; OXIDIZING AGENT; PHENOL DERIVATIVE; QUERCETIN; RUTOSIDE; TRYPTOPHAN;

ANTIOXIDANT ACTIVITY; ARTICLE; CATALYSIS; CHEMICAL REACTION; FENTON REACTION; FLUORESCENCE SPECTROSCOPY; FUNCTIONAL FOOD; OXIDATION; REACTION ANALYSIS; SPECTROFLUOROMETRY;

EID: 84862231635     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.101     Document Type: Article

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