메뉴 건너뛰기




Volumn 159, Issue , 2014, Pages 439-444

Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

Author keywords

Antioxidant; Emulsion; Gallic acid; Kilka oil; Methyl gallate; Polar paradox

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; OXIDATION; PEROXIDES;

EID: 84897567803     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.038     Document Type: Article
Times cited : (181)

References (29)
  • 3
    • 0029045639 scopus 로고
    • Mechanisms of the cardioprotective effect of a diet enriched with ω-3 polyunsaturated fatty acids
    • Y.V. Arkhipeko, and T.G. Sazontova Mechanisms of the cardioprotective effect of a diet enriched with ω-3 polyunsaturated fatty acids Pathophysiology 2 1995 131 140
    • (1995) Pathophysiology , vol.2 , pp. 131-140
    • Arkhipeko, Y.V.1    Sazontova, T.G.2
  • 4
    • 71249092518 scopus 로고    scopus 로고
    • Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin
    • N. Belhaj, E. Arab-Tehrany, and M. Linder Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin Process Biochemistry 45 2010 187 195
    • (2010) Process Biochemistry , vol.45 , pp. 187-195
    • Belhaj, N.1    Arab-Tehrany, E.2    Linder, M.3
  • 5
    • 0036124659 scopus 로고    scopus 로고
    • N-3 polyunsaturated fatty acids in coronary heart disease: A meta-analysis of randomized controlled trials
    • H.C. Bucher, P. Hengstler, C. Schindler, and G. Meier N-3 polyunsaturated fatty acids in coronary heart disease: A meta-analysis of randomized controlled trials American Journal of Medicine 112 2002 298 304
    • (2002) American Journal of Medicine , vol.112 , pp. 298-304
    • Bucher, H.C.1    Hengstler, P.2    Schindler, C.3    Meier, G.4
  • 6
    • 0038416768 scopus 로고    scopus 로고
    • The role of fish oils in the treatment of rheumatoid arthritis
    • L. Cleland, M. James, and S. Proudman The role of fish oils in the treatment of rheumatoid arthritis Drugs 63 2003 845 853
    • (2003) Drugs , vol.63 , pp. 845-853
    • Cleland, L.1    James, M.2    Proudman, S.3
  • 7
    • 0033561591 scopus 로고    scopus 로고
    • Pulse radiolysis studies on redox reaction of gallic acid: One electron oxidation of gallic acid by gallic acid OH adduct
    • P. Dwibedy, G.R. Dey, D.B. Naik, K. Kishore, and P.N. Moorthy Pulse radiolysis studies on redox reaction of gallic acid: One electron oxidation of gallic acid by gallic acid OH adduct Physical Chemistry 1 1999 1915 1918
    • (1999) Physical Chemistry , vol.1 , pp. 1915-1918
    • Dwibedy, P.1    Dey, G.R.2    Naik, D.B.3    Kishore, K.4    Moorthy, P.N.5
  • 9
    • 3142543678 scopus 로고    scopus 로고
    • Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions
    • H. Faraji, D.J. McClements, and E.A. Decker Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions Journal of Agricultural and Food Chemistry 52 2004 4558 4564
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 4558-4564
    • Faraji, H.1    McClements, D.J.2    Decker, E.A.3
  • 10
    • 84877589307 scopus 로고    scopus 로고
    • Shelf-life prediction of olive oils using empirical models developed at low and high temperatures
    • R. Farhoosh, and S.Z. Hoseini-Yazdi Shelf-life prediction of olive oils using empirical models developed at low and high temperatures Food Chemistry 141 2013 557 565
    • (2013) Food Chemistry , vol.141 , pp. 557-565
    • Farhoosh, R.1    Hoseini-Yazdi, S.Z.2
  • 13
    • 0034843004 scopus 로고    scopus 로고
    • Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols
    • M.H. Gorden, F. Paivia-Martins, and M. Almeida Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols Journal of Agricultural and Food Chemistry 49 2001 2480 2485
    • (2001) Journal of Agricultural and Food Chemistry , vol.49 , pp. 2480-2485
    • Gorden, M.H.1    Paivia-Martins, F.2    Almeida, M.3
  • 14
    • 0033851094 scopus 로고    scopus 로고
    • Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol ascorbyl palmitate and citric acid in sun flower oil
    • A.R. Hrasia, M. Hadolin, Z. Knez, and D. Bauman Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol ascorbyl palmitate and citric acid in sun flower oil Food Chemistry 71 2000 229 233
    • (2000) Food Chemistry , vol.71 , pp. 229-233
    • Hrasia, A.R.1    Hadolin, M.2    Knez, Z.3    Bauman, D.4
  • 16
    • 5444268453 scopus 로고    scopus 로고
    • Stable free radical scavenging and antiperoxidative properties of resveratrol compared in vitro with some other bioflavonoids
    • K.L. Khanduja, and A. Bhardwa Stable free radical scavenging and antiperoxidative properties of resveratrol compared in vitro with some other bioflavonoids Indian Journal of Biochemistry & Biophysics 40 2003 416 422
    • (2003) Indian Journal of Biochemistry & Biophysics , vol.40 , pp. 416-422
    • Khanduja, K.L.1    Bhardwa, A.2
  • 18
    • 33749519154 scopus 로고    scopus 로고
    • Phenolic compounds protect HepG2 cells from oxidative damage: Relevance of glutathione levels
    • C.F. Lima, M. Fernandes-Ferreira, and C. Pereira-Wilson Phenolic compounds protect HepG2 cells from oxidative damage: Relevance of glutathione levels Life Science 79 2006 2056 2068
    • (2006) Life Science , vol.79 , pp. 2056-2068
    • Lima, C.F.1    Fernandes-Ferreira, M.2    Pereira-Wilson, C.3
  • 19
    • 31744438967 scopus 로고    scopus 로고
    • Structure-activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives
    • Z. Lu, G. Nie, P.S. Belton, H. Tang, and B. Zhao Structure-activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives Neurochemistry International 48 2006 263 274
    • (2006) Neurochemistry International , vol.48 , pp. 263-274
    • Lu, Z.1    Nie, G.2    Belton, P.S.3    Tang, H.4    Zhao, B.5
  • 20
    • 0027259486 scopus 로고
    • Paradoxical behavior of antioxidants in food and biological systems
    • G.M. William, Princeton Princeton Scientific
    • W.L. Porter Paradoxical behavior of antioxidants in food and biological systems G.M. William, Antioxidants: Chemical, physiological, nutritional and toxicological aspects 1993 Princeton Princeton Scientific 93 122
    • (1993) Antioxidants: Chemical, Physiological, Nutritional and Toxicological Aspects , pp. 93-122
    • Porter, W.L.1
  • 22
    • 1042289377 scopus 로고    scopus 로고
    • Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system
    • S. Sakanaka, Y. Tachibana, N. Ishihara, and L. Raj Juenja Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system Food Chemistry 86 2004 99 103
    • (2004) Food Chemistry , vol.86 , pp. 99-103
    • Sakanaka, S.1    Tachibana, Y.2    Ishihara, N.3    Raj Juenja, L.4
  • 25
    • 0028399265 scopus 로고
    • Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
    • N.C. Shantha, and E.A. Decker Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids Journal of AOAC International 77 1994 421 424
    • (1994) Journal of AOAC International , vol.77 , pp. 421-424
    • Shantha, N.C.1    Decker, E.A.2
  • 26
    • 0343341640 scopus 로고    scopus 로고
    • The influence of various emulsifiers on the partitioning and antioxidant activity of hyroxybenzoic acids and their derivatives in oil-in-water emulsions
    • H. Stockmann, K. Schwarz, and T. Huynh-Ba The influence of various emulsifiers on the partitioning and antioxidant activity of hyroxybenzoic acids and their derivatives in oil-in-water emulsions Journal of the American Oil Chemists' Society 77 2000 535 542
    • (2000) Journal of the American Oil Chemists' Society , vol.77 , pp. 535-542
    • Stockmann, H.1    Schwarz, K.2    Huynh-Ba, T.3
  • 27
    • 79956149166 scopus 로고    scopus 로고
    • Autioxidation of unsaturated lipids in food emulsion
    • Y. Sun, W. Wang, H. Chen, and C. Li Autioxidation of unsaturated lipids in food emulsion Food Science and Nutrition 51 2011 453 466
    • (2011) Food Science and Nutrition , vol.51 , pp. 453-466
    • Sun, Y.1    Wang, W.2    Chen, H.3    Li, C.4
  • 29
    • 2642551302 scopus 로고    scopus 로고
    • Antioxidant activity of phenolic compounds in sunflower oil-in-water emulsion containing sodium caseinate and lactose
    • J. Velasco, M.C. Dobarganes, and G. Marquez-Ruiz Antioxidant activity of phenolic compounds in sunflower oil-in-water emulsion containing sodium caseinate and lactose European Journal of Science and Technology 106 2004 325 333
    • (2004) European Journal of Science and Technology , vol.106 , pp. 325-333
    • Velasco, J.1    Dobarganes, M.C.2    Marquez-Ruiz, G.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.