Methods used to evaluate the peroxyl (ROO·) radical scavenging capacities of four common antioxidants

European Food Research and Technology

Volumn 235, Issue 6, 2012, Pages 1141-1148

  Lo Scalzo, Roberto ^a   Todaro, Aldo ^c   Rapisarda, Paolo ^b  

^a CRA IAA   (Italy)

^b CRA ACM   (Italy)

^c UNIVERSITY OF PALERMO   (Italy)

Author keywords

Antioxidants; Bioassays; Free radical scavenger; Quenching

Indexed keywords

ACID SYSTEMS; ANTIOXIDANT COMPOUNDS; ANTIOXIDANTS; ASCORBIC ACIDS; BOND DISSOCIATION ENTHALPIES; DOSE EFFECTS; FREE RADICAL SCAVENGERS; GALLIC ACIDS; LIPOXYGENASES; LOW LEVEL; MODEL SYSTEM; MOLECULAR PROBES; NATURAL SOURCES; PEROXYL RADICAL; RADICAL SCAVENGING; SCAVENGING ACTIVITIES; SCAVENGING CAPACITY; SEMI-LOGARITHMIC PLOTS; VITAMIN-E;

AMINO ACIDS; BIOASSAY; CHEMICAL BONDS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICALS; MAGNETIC RESONANCE; PARAMAGNETISM; PROBES; QUENCHING; SCAVENGING;

LINOLEIC ACID;

EID: 84869387845     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1847-z     Document Type: Article

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