An assay for pro-oxidant reactivity based on phenoxyl radicals generated by laccase

Food Chemistry

Volumn 143, Issue , 2014, Pages 214-222

  Moţ, Augustin Cǎtǎlin ^a   Coman, Cristina ^a   Miron, Carmen ^a   Damian, Grigore ^a   Sarbu, Costel ^a   Silaghi Dumitrescu, Radu ^a  

^a BABE BOLYAI UNIVERSITY   (Romania)

Author keywords

Antioxidant; EPR; Flavonoid; Laccase; Met haemoglobin; Pro oxidant; Quercetin; Radical

Indexed keywords

ANTIOXIDANTS; ELECTRON SPIN RESONANCE SPECTROSCOPY; ENZYMES; FLAVONOIDS; OXIDATION; OXYGEN; PARAMAGNETIC RESONANCE; PHENOLS; REDOX REACTIONS;

FLAVONOID; HAEMOGLOBINS; LACCASES; PRO-OXIDANTS; QUERCETIN; RADICAL;

OXIDANTS;

ANTIOXIDANT; CERULOPLASMIN; FLAVONOID; HEMOGLOBIN; LACCASE; OXIDIZING AGENT; PEROXIDE; PROPOLIS; RADICAL; SUPEROXIDE;

ARTICLE; ASSAY; HUMAN; LIPOPHILICITY; OXIDATION; OXIDATION REDUCTION POTENTIAL;

EID: 84881532472     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.128     Document Type: Article

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