Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2355-2362

  Rosa, Natalia N ^a   Dufour, Claire ^b,c   Lullien Pellerin, Valérie ^a   Micard, Valérie ^a  

^a UMR IATE   (France)

^b UMR A 408 INRA University of Avignon   (France)

^c UNIVERSITY OF AVIGNON   (France)

Author keywords

Aleurone cells; Ferulic acid; Gastric digestion; Particle size; Specific surface

Indexed keywords

PARTICLE SIZE;

ALEURONE CELLS; ANTIOXIDANT POTENTIAL; FERULIC ACIDS; GASTRIC DIGESTIONS; RADICAL SCAVENGING ACTIVITY; SIMULATED GASTRIC CONDITIONS; SPECIFIC SURFACE; SYNERGISTIC COMBINATIONS;

ANTIOXIDANTS;

ANTIOXIDANT; ESTERASE; FERULIC ACID; PHYTIC ACID; POLYSACCHARIDE; SULFOSALICYLIC ACID; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ALEURONE; ANTIOXIDANT ACTIVITY; ARTICLE; CELL STRUCTURE; CHEMICAL COMPOSITION; ENVIRONMENTAL EXPOSURE; ENZYME RELEASE; IN VITRO STUDY; INHIBITION KINETICS; LIPID OXIDATION; MEASUREMENT; NONHUMAN; PARTICLE SIZE; PROTEIN PROTEIN INTERACTION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SCANNING ELECTRON MICROSCOPY; WHEAT; WHEAT BRAN;

TRITICUM AESTIVUM;

EID: 84879055320     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.132     Document Type: Article

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