Effects of addition of egg ovotransferrin-derived peptides on the oxygen radical absorbance capacity of different teas

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1600-1607

  Huang, Wuyang ^a,b   Shen, Shengwen ^b   Nimalaratne, Chamila ^b   Li, Sen ^b   Majumder, Kaustav ^b   Wu, Jianping ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Hydrolysate; IRW; Ovotransferrin; Oxygen radical absorbance capacity (ORAC); Tea

Indexed keywords

HYDROLYSATE; IRW; OVOTRANSFERRIN; OXYGEN RADICAL ABSORBANCE CAPACITIES; TEA;

FATTY ACIDS; METHANOL; OXYGEN; PHENOLS;

PEPTIDES;

CAFFEINE; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GALLIC ACID; HOT WATER; METHANOL; OVOTRANSFERRIN;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; EGG; FUNCTIONAL FOOD; NONHUMAN; OXYGEN RADICAL ABSORBANCE CAPACITY ASSAY; PROTEIN PURIFICATION; ROOM TEMPERATURE; TEA;

ANTIOXIDANTS; CONALBUMIN; FOOD STORAGE; FREE RADICAL SCAVENGERS; PEPTIDES; REACTIVE OXYGEN SPECIES; TEA; TEMPERATURE;

CAMELLIA SINENSIS;

EID: 84865734975     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.093     Document Type: Article

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