Reactivity of food phenols with iron and copper ions: Binding, dioxygen activation and oxidation mechanisms

Food and Function

Volumn 5, Issue 6, 2014, Pages 1186-1202

  Nkhili, Ezzohra ^a   Loonis, Michèle ^b   Mihai, Simona ^c   El Hajji, Hakima ^d   Dangles, Olivier ^c  

^a CADI AYYAD UNIVERSITY   (Morocco)

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

^c UNIVERSITY OF AVIGNON   (France)

^d MOHAMMED V UNIVERSITY   (Morocco)

Author keywords

[No Author keywords available]

Indexed keywords

COPPER COMPOUNDS; LIGANDS; METAL IONS; OXIDATION; PHENOLS;

ANTI-OXIDANT ACTIVITIES; COMPLEX MIXTURE; DIOXYGEN ACTIVATION; OXIDATION MECHANISMS; PHENOLIC LIGANDS; PHOSPHATE BUFFERS; PHOSPHATE IONS; RATE DETERMINING STEP;

IRON COMPOUNDS;

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CATECHIN; COPPER; FERRIC ION; GALLIC ACID; HYDROGEN PEROXIDE; ION; IRON; LIGAND; OXYGEN; POLYPHENOL; RUTOSIDE;

CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; PH; THEORETICAL MODEL;

ANTIOXIDANTS; CAFFEIC ACIDS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COPPER; FERRIC COMPOUNDS; GALLIC ACID; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; IONS; IRON; LIGANDS; MODELS, THEORETICAL; OXIDATION-REDUCTION; OXYGEN; POLYPHENOLS; RUTIN;

EID: 84901676782     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo00007b     Document Type: Article

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