New Opportunities of the Application of Natural Herb and Spice Extracts in Plant Oils: Application of Electron Paramagnetic Resonance in Examining the Oxidative Stability

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Kozłowska, Mariola ^a   Szterk, Arkadiusz ^a   Zawada, Katarzyna ^b   Zaogonekbkowski, Tomasz ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b MEDICAL UNIVERSITY OF WARSAW   (Poland)

Author keywords

Antioxidants; DPPH; EPR; Oxidative stability; Spice extracts

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; BUTYLATED HYDROXYANISOLE; PICRIC ACID; PLANT EXTRACT; VEGETABLE OIL;

ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; METHODOLOGY; OXIDATION REDUCTION REACTION; SPICE;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; BUTYLATED HYDROXYANISOLE; ELECTRON SPIN RESONANCE SPECTROSCOPY; OXIDATION-REDUCTION; PICRATES; PLANT EXTRACTS; PLANT OILS; SPICES;

EID: 84866063644     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02856.x     Document Type: Article

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