Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 189-196

  Sekhon Loodu, Satvir ^a   Warnakulasuriya, Sumudu N ^a   Rupasinghe, H P Vasantha ^a   Shahidi, Fereidoon ^b  

^a DALHOUSIE UNIVERSITY   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidant capacity; Apple peel; Fish oil; Fractionation; Lipid oxidation; Polyphenols

Indexed keywords

ANTIOXIDANT CAPACITY; APPLE PEEL; FISH OIL; LIPID OXIDATION; POLYPHENOLS;

AGENTS; ASSAYS; FRACTIONATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; POLYUNSATURATED FATTY ACIDS;

FRUITS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; BUTYLCRESOL; FISH OIL; FLAVONOL; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; POLYPHENOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

APPLE; ARTICLE; ENZYME INHIBITION; LIPID OXIDATION; LIQUID CHROMATOGRAPHY; REVERSED PHASE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY;

ANIMALS; ANTIOXIDANTS; FISH OILS; FRUIT; MALUS; OXIDATION-REDUCTION; PLANT EXTRACTS; POLYPHENOLS;

MALUS X DOMESTICA;

EID: 84874939212     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.040     Document Type: Article

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