Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2195-2202

  Yin, Jie ^a   Becker, Eleonora Miquel ^a   Andersen, Mogens L ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Antioxidative interaction; Green tea extract; O w emulsion; Vegetable oil

Indexed keywords

ADDITIVE EFFECTS; ANTIOXIDANT EFFECT; ANTIOXIDATIVE INTERACTION; COLLOIDAL SYSTEM; CONJUGATED DIENES; EPICATECHIN; GREEN TEA EXTRACTS; GREEN TEA POLYPHENOLS; HETEROGENEOUS SYSTEMS; LINOLEIC; LIPID SYSTEMS; METHYL LINOLEATE; OXYGEN CONSUMPTION; POLYPHENOLS; RADICAL FORMATION; SUNFLOWER OIL; SYNERGISTIC EFFECT;

ELECTRON SPIN RESONANCE SPECTROSCOPY; EMULSIFICATION; FREE RADICALS; LIPOSOMES; OLEFINS; PHENOLS; PHOSPHOLIPIDS;

VEGETABLE OILS;

ALPHA TOCOPHEROL; ANTIOXIDANT; BULK OIL; CATECHIN; EPICATECHIN; GREEN TEA EXTRACT; LIPOSOME; POLYPHENOL; SUNFLOWER OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; COLLOID; CONTROLLED STUDY; DRUG ANTAGONISM; DRUG POTENTIATION; ELECTRON SPIN RESONANCE; EMULSION; LIPID PEROXIDATION; NONHUMAN; OXYGEN CONSUMPTION; TEA;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; CAMELLIA SINENSIS; EMULSIONS; FOOD ADDITIVES; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT OILS; TEA;

HELIANTHUS;

EID: 84865312817     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.025     Document Type: Article

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