Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1503-1509

  Zhou, Lisa ^a   Elias, Ryan J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; EGCG; Emulsions; Lipid oxidation; Polyphenol oxidation; Pro oxidant activity

Indexed keywords

ANTI-OXIDANT ACTIVITIES; EGCG; LIPID OXIDATION; POLYPHENOLS; PROOXIDANT;

EMULSIONS; OILS AND FATS; OLEFINS; OXIDANTS; PHENOLS;

PH EFFECTS;

ALKADIENE; EPIGALLOCATECHIN GALLATE; HYDROXYL RADICAL; LINSEED OIL; LIPID HYDROPEROXIDE; PHENOL DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; EMULSION; FOOD; LIPID OXIDATION; PH;

ANTIOXIDANTS; CATECHIN; EMULSIONS; HYDROGEN-ION CONCENTRATION; LINSEED OIL; OXIDANTS; PHENOLS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84873739095     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.132     Document Type: Article

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