Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 93-99

  Alu'datt, Muhammad H ^a   Rababah, Taha ^a   Ereifej, Khalil ^a   Alli, Inteaz ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Bound phenolic compounds; Flaxseed; Free phenolic compounds; Olive; Soybean; Total phenol content

Indexed keywords

FLAXSEED; OLIVE; PHENOLIC COMPOUNDS; SOYBEAN; TOTAL PHENOL CONTENTS;

EXTRACTION; FLAX; HIGH PRESSURE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

OILSEEDS;

ANTIOXIDANT; CAFFEIC ACID; CINNAMIC ACID; FERULIC ACID; GALLIC ACID; HESPERIDIN; HYDROXYBENZOIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN; RUTOSIDE; SINAPIC ACID; SYRINGIC ACID; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG DISTRIBUTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LINSEED; MASS SPECTROMETRY; OLIVE; SOYBEAN;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAX; OLEA; PHENOLS; PLANT EXTRACTS; SOYBEANS; TANDEM MASS SPECTROMETRY;

GLYCINE MAX; OLEACEAE;

EID: 84875949056     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.061     Document Type: Article

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