Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

Food Analytical Methods

Volumn 5, Issue 4, 2012, Pages 807-813

  Szydłowska Czerniak, Aleksandra ^a   Tułodziecka, Agnieszka ^a   Szłyk, Edward ^a  

^a NICOLAUS COPERNICUS UNIVERSITY   (Poland)

Author keywords

Antioxidant capacity; Foods; Frying process; Principal component analysis

Indexed keywords

ANALYTICAL METHOD; ANTIOXIDANT CAPACITY; CORRELATION COEFFICIENT; EXTRA VIRGIN OLIVE OIL; FERRIC REDUCING ANTIOXIDANT POWER; FOOD SAMPLES; FRYING PROCESS; MEAT SAMPLES; METHANOLIC EXTRACTS; POSITIVE CORRELATIONS; REDUCING CAPACITY; SPECTRO-PHOTOMETRIC METHOD; TOTAL ANTIOXIDANT CAPACITY; TWO-ELECTRON TRANSFER;

FOOD PRODUCTS; MEATS; OILSEEDS; PRINCIPAL COMPONENT ANALYSIS; PROCESSED FOODS; VEGETABLE OILS;

AGENTS;

BRASSICA NAPUS; SOLANUM TUBEROSUM;

EID: 84862658052     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9314-1     Document Type: Article

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