Evaluation of antiradical activity of different cocoa and chocolate products: Relation with lipid and protein composition

Journal of Medicinal Food

Volumn 17, Issue 4, 2014, Pages 512-516

  Vertuani, Silvia ^a   Scalambra, Emanuela ^a   Vittorio, Trotta ^a   Bino, Alessia ^a   Malisardi, Gemma ^a   Baldisserotto, Anna ^a   Manfredini, Stefano ^a  

^a UNIVERSITY OF FERRARA   (Italy)

Author keywords

DPPH and FRAP tests; Folin Ciocalteu test; lipids; milk; phenolic content; proteins; soy; whey

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; MILK PROTEIN; POLYPHENOL; RADICAL; SOYBEAN PROTEIN; THEOBROMA OIL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; BIPHENYL DERIVATIVE; FREE RADICAL; LIPID; PICRIC ACID; PROTEIN; SUGAR;

ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; DPPH RADICAL SCAVENGING ASSAY; DRUG POTENCY; DRUG SCREENING; IC 50; LIPID COMPOSITION; NONHUMAN; PRIORITY JOURNAL; PROTEIN ANALYSIS; CHEMISTRY;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CACAO; CANDY; FREE RADICALS; LIPIDS; PICRATES; POLYPHENOLS; PROTEINS;

EID: 84922561315     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2013.0110     Document Type: Article

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