Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef

Food Chemistry

Volumn 172, Issue , 2015, Pages 416-422

  Ye, Liyun ^a   Wang, Hengjian ^a   Duncan, Susan E ^a   Eigel, William N ^a   O'Keefe, Sean F ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-OXIDANT ACTIVITIES; DIHYDROMYRICETIN; GROUND BEEF;

AMPELOPSIS GROSSEDENTATA EXTRACT; ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; PEROXIDE; PLANT EXTRACT; SOYBEAN OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; DIHYDROMYRICETIN; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE;

AMPELOPSIS; AMPELOPSIS GROSSEDENTATA; ANTIOXIDANT ACTIVITY; ARTICLE; BEEF; CONTROLLED STUDY; COOKED FOOD; DRUG EFFICACY; DRUG MECHANISM; NONHUMAN; OXIDATION; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METABOLISM; OXIDATION REDUCTION REACTION;

AMPELOPSIS; ANIMALS; ANTIOXIDANTS; BUTYLATED HYDROXYANISOLE; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOLS; MEAT; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; SOYBEAN OIL;

EID: 84907487187     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.090     Document Type: Article

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