Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee, and grapefruit extracts

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 39, 2012, Pages 9842-9849

  Colon, M ^a   Nerin, C ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

antioxidant; catechins; film; free radicals; ORAC

Indexed keywords

ACTIVE COMPOUNDS; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CATECHINS; CONCENTRATION PROFILES; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN GALLATE; GALLATE; GAS STREAMS; GREEN COFFEE; GREEN TEA; GREEN TEA EXTRACTS; HPLC-UV ANALYSIS; NATURAL EXTRACTS; ORAC; OXIDATION PROCESS; OXYGEN RADICAL ABSORBANCE CAPACITIES; RADICAL SCAVENGING;

AGENTS; BEVERAGES; FILMS; FREE RADICALS; FRUITS; ORGANIC COMPOUNDS; PHENOLS; VITAMINS;

FLAVONOIDS;

ANTIOXIDANT; CATECHIN; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE;

ARTICLE; CHEMISTRY; COFFEE; GRAPEFRUIT; OXIDATION REDUCTION REACTION; TEA;

ANTIOXIDANTS; CAMELLIA SINENSIS; CATECHIN; CITRUS PARADISI; COFFEA; OXIDATION-REDUCTION; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES;

CITRUS X PARADISI;

EID: 84867034445     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302477y     Document Type: Article

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