Determination of Antioxidant Content and Antioxidant Activity in Foods using Infrared Spectroscopy and Chemometrics: A Review

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 10, 2012, Pages 853-875

  Lu, Xiaonan ^a   Rasco, Barbara A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; bioactive; chemometric models; food; IR spectroscopy; plant

Indexed keywords

ANALYSIS TIME; ANALYTICAL METHOD; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT COMPONENTS; ANTIOXIDANTS; BIOACTIVE; BIOACTIVE COMPONENTS; BIOCHEMICAL ASSAY; BIOLOGICAL TISSUES; CHEMOMETRIC MODELS; CHEMOMETRICES; CHEMOMETRICS; CHROMATOGRAPHIC DETERMINATION; DEGREE OF PRECISION; FOOD MATRIXES; IN-VITRO; NUTRACEUTICAL COMPONENTS; NUTRACEUTICAL COMPOUNDS; PLANT; PREDICTIVE MODELS; SAMPLE PREPARATION; SPECTROSCOPIC METHOD; WET CHEMISTRY; ANTI-OXIDANT ACTIVITIES;

DEGRADATION; FOOD PRODUCTS; INFRARED SPECTROSCOPY; PLANTS (BOTANY); SPECTROSCOPIC ANALYSIS; AGENTS; SPECTRUM ANALYSIS;

AGENTS; ANTIOXIDANTS;

ANTIOXIDANT; PLANT EXTRACT;

CHEMISTRY; DIET SUPPLEMENTATION; FOOD ANALYSIS; FRUIT; INFRARED SPECTROPHOTOMETRY; INFRARED SPECTROSCOPY; LIPID METABOLISM; METABOLISM; METHODOLOGY; REVIEW; TEA; WINE;

ANTIOXIDANTS; DIETARY SUPPLEMENTS; FOOD ANALYSIS; FRUIT; LIPID METABOLISM; PLANT EXTRACTS; SPECTROPHOTOMETRY, INFRARED; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEA; WINE;

EID: 84863549421     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.511322     Document Type: Article

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