Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods

Food Chemistry

Volumn 183, Issue , 2015, Pages 129-135

  Canabady Rochelle, Laetitia L S ^a   Harscoat Schiavo, Christelle ^a   Kessler, Violette ^a   Aymes, Arnaud ^a   Fournier, Frantz ^a   Girardet, Jean Michel ^b,c  

^a UNIVERSITÉ DE LORRAINE   (France)

^b UNIVERSITÉ DE LORRAINE   (France)

^c CEMAGREF   (France)

Author keywords

Antioxidant peptides; Chelating ability; Radical scavenging activity; Reducing power; TEAC

Indexed keywords

CHELATION; FREE RADICALS; PEPTIDES;

ANTIOXIDANT PEPTIDES; CHELATING ABILITY; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; TEAC;

ANTIOXIDANTS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; HISTIDINE; IRON; METAL; PEPTIDE; TROLOX C; TRYPTOPHAN; ASCORBIC ACID; CHELATING AGENT;

ABTS RADICAL SCAVENGING ASSAY; ANALYTIC METHOD; ARTICLE; CARBOXY TERMINAL SEQUENCE; CHELATING ABILITY; CHEMICAL BOND; IRON CHELATION; MEASUREMENT; PROTEIN EXPRESSION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REDUCING POWER;

ANTIOXIDANTS; ASCORBIC ACID; CHELATING AGENTS; PEPTIDES;

EID: 84925452832     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.147     Document Type: Article

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