Evaluation of Antioxidant Capacity of Hydrophilic and Hydrophobic Antioxidants Using Peroxyoxalate Chemiluminescence Reaction of the Novel Furandicarboxylate Derivative

Food Analytical Methods

Volumn 7, Issue 2, 2014, Pages 283-290

  Zargoosh, Kiomars ^a   Ghayeb, Yousef ^a   Aeineh, Neda ^a   Qandalee, Mohammad ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Antioxidant; Furan derivatives; Honey; Olive oil; Peroxyoxalate chemiluminescence; Reactive oxygen species

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CHEMILUMINESCENCE REACTIONS; FURAN DERIVATIVES; HONEY; HYDROPHILIC AND HYDROPHOBIC; PEROXYOXALATE-CHEMILUMINESCENCE; REACTIVE OXYGEN SPECIES; SCAVENGING ACTIVITIES;

ANTIOXIDANTS; CHEMILUMINESCENCE; FOOD PRODUCTS; HYDROPHILICITY; HYDROPHOBICITY; OLIVE OIL;

FREE RADICALS;

EID: 84892531659     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9625-5     Document Type: Article

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