Total phenolics of virgin olive oils highly correlate with the hydrogen atom transfer mechanism of antioxidant capacity

JAOCS, Journal of the American Oil Chemists' Society

Volumn 92, Issue 6, 2015, Pages 843-851

  Ballus, Cristiano Augusto ^a   Meinhart, Adriana Dillenburg ^a   De Souza Campos, Francisco Alberto ^a   Godoy, Helena Teixeira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant capacity; Antioxidant mechanisms; Extra virgin olive oil; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; ATOMS; ELECTRON TRANSITIONS; FREE RADICAL REACTIONS; HYDROGEN; OLIVE OIL;

ANTIOXIDANT CAPACITY; ANTIOXIDANT MECHANISMS; ATOM-TRANSFER; EXTRA-VIRGIN OLIVE OIL; HYDROGEN ATOMS; PHENOLIC COMPOUNDS; REACTION MECHANISM; SINGLE ELECTRON TRANSFER; TOTAL PHENOLIC CONTENT; TRANSFER MECHANISMS;

PHENOLS;

EID: 84929958238     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-015-2629-0     Document Type: Article

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