Antioxidants and shelf life of foods

Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes

Volumn , Issue , 2000, Pages 175-209

  Eskin, N A M ^a   Przybylski, R ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

SHELF LIFE;

EID: 84935464991     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (129)

1. Frankel, E.N, The antioxidant and nutritional effects of tocopherols, ascorbic acid and β-carotene in relation to processing of edible oils, in Nutritional Impact of Food Processing, Somoygi, J.C. and Muller, H.R, Eds, S. Kurzer Bibliotheca Nutritio et Dieta, Basel, Switzerland, pp 297-312. 1989.
2. Chan, H.W.-S, The mechanism of autoxidation, in Autoxidation of Unsaturated Lipids, H.W.-S. Chan, Ed, Academic Press, London, pp 1-16, 1987.
3. Ingold, K.U, Peroxyradicals, Accounts Chem. Res. 2(1), 1-9, 1969.
4. Simic, M.G, Jovanovic, S.V. and Niki, E, Mechanisms of lipid oxidative processes and their inhibition, in Lipid Oxidation, St. Angelo, A.J, Ed, ACS Symposium Ser. 500, American Chemical Society, Washington, D.C, p. 14, 1992.
5. Schieberle, P. and Grosch, W, Model experiments about the formation of volatile carbonyl compounds, J. Am. Oil Chem. Soc. 58, 602-607, 1981.
6. Lea, C.H, Methods for determining peroxides in lipide. J. Sci. Food Agric. 3, 586-596, 1952.
7. Carlsson, D.J, Suprunchuk, T. and Wiles, D.W, Photooxidation of unsaturated oils; effects of singlet oxygen quenchers, J. Am. Oil Chem. Soc. 53, 656, 1976.
8. Foote, C.S, Photosenisitized oxidation and singlet oxygen: consequences in biological systems, in Free Radical in Biology, Vol. 2, Pryor, W.A, Ed, Academic Press, New York, 85-133, 1976.
9. Rawls, H.R. and van Santen, P, Possible role for singlet oxygen in the initiation of fatty acid oxidation, J. Am. Oil Chem. Soc. 47, 121-125, 1970.
10. Bradley, D.G. and Min, D.B, Singlet oxygen oxidation of foods, CRC Crit. Rev.Food Sci. Nutr. 31(3), 211-236, 1992.
11. Bellus, D, Quenchers of singlet oxygen — a critical review, Singlet Oxygen React. Org. Compd. Polym. EUCHEM, Ranby, D. and Roberts, J.F, Eds, Wiley, New York, pp 27-35, 1978.
12. Halliwell, B, Aeschbach, R, Lolinger, J. and Aruoma, O.A, The characterization of antioxidants, Food Chem. Toxic. 33, 601-617, 1995.
13. Gordon, M.H, The mechanism of antioxidant action in vitro, in Food Antioxidants, Hudson, B.J.F, Ed, Elsevier Science, U.K, pp 1-18, 1990.
14. Frankel, E.N, Natural and biological antioxidants in foods and biological systems. Their mechanism of action, application and implication, Lipid Technol. 7, 77-80, 1995.
15. Schuler, P, Natural antioxidants exploited commercially, in Food Antioxidants, Hudson, B.J, Ed, Elsevier Science, U.K, pp 99-170, 1990.
16. Jadhav, S.J, Nimbalkar, S.S, Kulkari, A.D. and Madhavi, D.L, Lipid oxidation in biological and food systems in Food Antioxidants, Technological, Toxicological and Health Perspectives, Madhavi, D.L, Deshpande, S.S. and Salunkhe, D.K, Eds, Marcel Dekker, New York, pp 5-63, 1996.
17. Bendich, A, Introduction — antioxidants nutrients and immune function, in Advances in Environmental Medicine and Biology, Bendich, A, Phillips, M, and Tengerly, P, Eds, Plenum Press, New York, Vol. 262, 1-14, 1990.
18. Tappel, A.L. Vitamin E and free radical peroxidation of lipids, Ann. N.Y. Acad. Sci. 203, 12-28, 1968.
19. Packer, L. and Kagan, V.E, Vitamin E: The antioxidant harvesting centre of membranes and lipoproteins, in Vitamin E, Health and Disease, Packer, L and Fuchs, J, Eds, Marcel Dekker, New York, pp 179-192, 1993.
20. Dziezak, J.D, Antioxidants the ultimate answer to oxidation, Food Technol. 40(9), 94-100, 1986.
21. Pokorny, J, Natural antioxidants for food use, a review, Trends Food Sci. Technol. 2, 223-227, 1991.
22. Labuza, T.P, Kinetics of lipid oxidation in foods, CRC Crit. Rev. Food Technol. 2, 355-405, 1971.
23. Chen, Q, Shi, H. and Ho, C, Effect of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity, J. Am. Oil Chem. Soc. 69, 999-1002, 1992.
24. Six, P, Current research in natural food antioxidants, INFORM, 3, 679-688, 1994.
25. Kinsella, J.E, Frankel, E.N, German, B. and Kanner, J, Possible mechanisms for the protective role of antioxidants in wine and plant foods, Food Technol. 47(4), 85-89, 1993.
26. Stuckey, B.N, Antioxidants as food stabilizers, in Handbook of Food Additives, 2nd ed, Furia, T.E, Ed, CRC Press, Boca Raton, FL, pp 185-223, 1972.
27. Chipault, J.R, in Autoxidation and Antioxidants, Vol. 2, W.O. Lundberg, Ed, Wiley, New York, p. 477, 1962.
28. Vinas, P, Hernandez Cordoba, C.K. and Sanchez-Pedrenos, C, Determination of ethoxyquin in paprika by high performance liquid chromatography, Food Chem. 42, 241-251, 1991.
29. Bharucha, K.R, Cross, C.K. and Rubin, L.J, Nitroxides derived from ethoxyquin and dehydroethoxyquin as potent anti-nitrosamine agents for bacon, J. Agric. Food Chem. 35, 915-918, 1987.
30. Rajalakshmi, D. and Narasimhan, S, Food antioxidants: Sources and methods of evaluation, in Food Antioxidants, Technological, Toxicological and Health Perspectives, Madhavi, D.L, Deshpande, S.S. and Salunkhe, D.K, Eds, Marcel Dekker, New York, pp 65-157, 1996.
31. Shahidi, F. and Naczk, M, Food Phenolics: Sources, Chemistry, Effects, Applications, Technolomic Pub. Co. Inc, Lancaster, PA, 1995.
32. Harbourne, J.B. and Simmonds, N.W, The natural distribution of phenolic aglycones, in Biochemistry of Phenolic Compounds, Harbourne, J.P, Ed, Academic Press, London, pp 77-127, 1964.
33. Hess, J.L, Vitamin E: α-Tocopherol in antioxidants, in Antioxidants in Higher Plants, R.G. Alscher and J.L. Hess, Eds, CRC Press, Boca Raton, FL, pp 111-134, 1993.
34. Madhavi, D.L, Singhal, R.S. and Kulkarni, P.R, Technological aspects of food antioxidants, in Food Antioxidants — Technological, Toxicological and Health Perspectives, Madhavi, D.L, Deshpande, S.S. and Salunkhe, D.K, Eds, Marcel Dekker, New York, pp 159-265, 1986.
35. Tomassi, G. and Silano, V, An assessment of the safety of tocopherols as food additives, Food Chem. Toxicol. 24, 1051-1061, 1986.
36. Eskin, N.A.M, McDonald, B.E, Przybylski, R, Malcolmson, L.J, Scarth, R, Mag, T, Ward, K. and Adolph, D, Canola oil, in Bailey’s Industrial Oil & Fat Products, Vol. 2, Edible Oil and Fat Products: Oils and Oil Seeds, John Wiley & Sons, New York, pp 1-95, 1996.
37. Clark, J.P, Hunsicker, J.C. and Megremis, C.J. Tocopherols: Nature’s antioxidant. Food Technol. Aust, 42, 262-263, 1990.
38. Tan, B, Palm carotenoids, tocopherols and tocotrienols, J. Am. Oil Chem. Soc. 66, 770-776, 1989.
39. Combs, G.F. Vitamin E, in The Vitamins: Fundamental Aspects in Nutrition and Health. Academic Press, San Diego, CA, pp 179-203, 1992.
40. Frega, N, Mozzon, M. and Bocci, E, Identification and estimation of tocotrienols in the Anatto lipid fraction by gas chromatography-mass spectrometry, J. Am. Oil Chem. Soc. 75, 1723-1727, 1998.
41. Bauernfeind, J.C, The tocopherol content of food and influencing factors, CRC Crit. Rev. Food Sci. Nutr. 8, 337-382, 1997.
42. IUNS (International Union of Nutritional Sciences) Committee on Nomenclature, Nutr. Abst. Rev. 48A, 831-835, 1978.
43. IUPAC-IUB. Joint Commission on Biochemical Nomenclature; Nomenclature of Tocopherols and related Compounds: Recommendations, Eur. J. Biochem. 123, 473-475, 1982.
44. Pongracz, G, Weiser, H. and Matzinger, D. Tocopherole — Antioxidantien der Natur, Fat. Sci. Technol. 97, 90-104, 1995.
45. Kamal-Eldin, A. and Appelqvist, L.-A, The chemistry and antioxidant properties of tocopherols and tocotrienols, Lipids. 31, 671-701, 1996.
46. Cadenas, E, Biochemistry of oxygen toxicity, a review, Biochemistry 58, 79-110, 1989.
47. Patterson, L.K. Studies of radiation-induced peroxidation in fatty acid micelles, in Oxygen and Oxy-Radicals in Chemistry and Biology, M.A.J. Rodgers and E.L. Powers, Eds, Acadmic Press, New York, pp 89-95, 1981.
48. Sleeter, R.T, Effects of processing on quality of soybean oil, J. Am. Oil Chem. Soc. 58, 239-247, 1991.
49. Burton, G.W, Joyce, A. and Ingold, K.U, First proof that vitamin E is major lipidsoluble chain-breaking antioxidant in human blood plasma, Lancet 2, 327, 1983.
50. Pokorny, J, Major factors affecting the autoxidation of lipids, in Autoxidation of Unsaturated Lipids, H.W.-S. Chan, Ed, Academic Press, London, pp 141-206, 1987.
51. Wacks, W, Elektrometriche redoxmessungen an naturlichen fett-antioxydantien, Biochem. Z. 319, 561-570, 1949.
52. Niki, E, Tsuchiya, J, Yoshikawa, Y, Yamamoto, Y. and Kamiya, Y, Antioxidant activities of a- b, g and δ-tocopherols, Bull. Chem. Soc. Jpn. 59, 497-501, 1986.
53. Denisov, E.T. and Khudyakov, I.V, Mechanism of action and reactivities of the freeradicals of inhibitors, Chem. Rev, 87, 561-570, 1987.
54. Burton, G.W. and Ingold, K.U, Vitamin E as in vitro and in vivo antioxidant, Ann. N.Y. Acad. Sci. 570, 7-22, 1989.
55. Burton, G.W, Doba, T, Gabe, E.J, Hughes, L, Lee, F.L, Prasad, L. and Ingold, K.U, Autoxidation of biological molecules. 4. Maximizing the antioxidant activity of phenols, J. Am. Chem. Soc. 107, 7053-7065, 1985.
56. Sliwiok, von J. and Kocjan, B, Chromatographische untersuchungen der hydrophoben eingeschaften von tocopherolen, Fat. Sci. Technol. 94, 157-159, 1992.
57. Blekas, G, Tsimido, M. and Boskou, D, Contribution of α-tocopherol to olive oil stability, Food Chem. 52, 289-294, 1995.
58. Huang, S.W, Frankel, E.N. and German, J.B, Effects of individual tocopherols and tocopherol mixtures on the oxidatives stability of corn oil triglycerides. J. Agric. Food Chem. 43, 2345-2350, 1995.
59. Jung, M.Y. and Min, D.B, Effects of a- g-, and δ-tocopherols on the oxidative stability of soybean oil, J. Food Sci. 55, 1464-1465, 1990.
60. Lea, C.H. and Ward, R.J, Relative activity of seven tocopherols, J. Sci. Food Agric. 10, 537-548, 1959.
61. Govind Rao, M.K. and Achaya, K.T, Role of tocopherol as an antioxidant in safflower oil, Fette, Seifen, Anstrichm. 69, 711-714, 1967.
62. Kovats, T.K. and Berndorfer-Kraszner, E, On the antioxidative mechanism of alpha, beta, gamma, and delta tocopherols in lard, Nahrung 12, 407-414, 1968.
63. Marianova, E.M. and Yanishleva, N.V, Effect of temperature on the antioxidative action of inhibitors in lipid autoxidation, J. Sci. Food Agric. 60, 313-318, 1992.
64. Grams, G.W. and Eskins, K, Dye-sensitized photooxidation of tocopherols: correlation between singlet oxygen reactivity and vitamin E activity, Biochemitry 11, 606-608, 1972.
65. Yamauchi, R. and Matsushita, S, Quenching effect of tocopherols on the methyl linoleate phooxidation and their oxidation products, Agric. Biol. Chem. 41, 1425-1430, 1977.
66. Farenholtz, S.R, Doleiden, F.H, Trozzola, A.M. and Lamola, A.A, On the quenching of singlet oxygen by α-tocopherol, Phytochem. Phytobiol. 20, 505-509, 1974.
67. Timmerman, von F, Tocopherole-antioxidative wirkung bei fetten und olen, Fat Sci. Technol. 92, 201-206, 1990.
68. Cillard, J, Cillard, P, Cormier, M. and Girre, L, α-tocopherol prooxidant effect in aqueous media: increased autooxidation rate of linoleic acid, J. Am. Oil Chem. Soc. 57, 252-255, 1980.
69. Takahashi, M, Tsuchiya, J. and Niki, E, Scavenging of radicals by vitamin E in the membranes as studied by spin labelling, J. Am. Chem. Soc. 111, 6350-6353, 1989.
70. Porter, W.L, Paradoxial behaviour of antioxidants in food and biological systems, Toxicol. Ind. Heatlh 9, 93-122, 1993.
71. Frankel, E.N, Huang, S.W, Kanner, J. and German, J.B, Interfacial phenomena in the evaluation of antioxidants: bulk oils versus emulsions, J. Agric. Food Chem. 42, 1054-1059, 1994.
72. Walker, J.R.L, The Biology of Plant Phenolics, Edward Arnold Pub, London, 1995.
73. Fot, M, Piatelli, M, Buratta, M.T. and Ruberto, C, Flavonoids, coumarins and cinnamic acids as antioxidants in a micellar system. Structure-activity relationshii, J. Agric. Food Chem. 44, 497-501, 1996.
74. Namicki, M, Antioxidants/antimutagens in food, Food Sci. Nutr, 29, 273-300, 1990.
75. Milic, B. LJ, Djilas, S.M. and Canadanovic-Brunet, J.M, Antioxidative activity of phenolic compounds on the metal-ion breakdown of lipid peroxidation system, Food Chem. 61, 441-447, 1998.
76. Luzia, M.R, Trugo, L.C, da Paixao, K.C.C, Marcilio, R, de Maria, C.A. and Quintero, L.M.C, Effect of 5-caffeoyl quinic acid in the presence of metal chelators on soybean oil oxidative stability, LebesmWiss u Technol. 31, 64-68, 1998.
77. Luzia, M.R, Da Padao, K.C, Marillo, R, Truco, L.Z, Quinteiro, C.M.C. and De Maria, C.A.B, Effect of 5-caffeoylquinic acid on soybean oil oxidative stability, Int. J. Food. Sci. Technol. 32, 75-79, 1997.
78. Pratt, D.E. and Hudson, B.J.E, Natural antioxidants not exploited commercially, in Food Antioxidants, Hudson, B.J.E, Ed, Elsevier Science Pub, U.K, pp 171-191, 1990.
79. Roginsky, V.A, Barsukova, T.K, Remorova, A.A. and Bors, W, Moderate antioxidativeefficiencies by flavonoids during peroxidation of methyl linoleate in homogenous and micellar solutions, J. Am. Oil Chem. Soc. 73, 777-786, 1996.
80. Frankel, E.N, Natural and biological antioxidants in foods and biological systems. Their mechanism of action, applications and implications, Lipid Technol, 7, 77-80, 1995.
81. Kumamoto, M. and Sonda, T, Evaluation of antioxidative activity of tea by an oxygen electrode method, Biosci. Biotechnol. Biochem. 62(1), 175-177, 1998.
82. Wanasundra, U.N. and Shahidi, F, Stabilization of marine oils with flavonoids, J. Food Lipids 5, 183-196, 1998.
83. Watanabe, M, Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moensch) groats, J. Agric. Food Chem. 40, 839-845, 1998.
84. Przybylski, R, Lee, Y.C. and Eskin, N.A.M, Antioxidant and radical-scavengingactivities of buchwheat seed components, J. Am. Oil Chem. Soc. 75, 1595-1601, 1998.
85. Chipault, J.R, The antioxidants of natural spices, Ann. Rept. Hormel Inst. Univ. Minnesota Rep. 31-36, 1950-51.
86. Chipault, J.R, A study of the antioxidants of natural spices, Hormel Inst. Univ. Minnesota Ann. Rep. 25-30, 1951-52.
87. Kim, S.Y, Kim, J.H, Oh, M.J. and Jung, M.Y, Antioxidant activities of selected oriental herb extracts, J. Am. Oil Chem. Soc. 71, 633-640, 1994.
88. Aeschbach, R, Lolinger, J, Scott, B.C, Murcia, A, Butler, J, Halliwell, B. and Arouma, O.T, Antioxidant action of thymol, carvacrol, 6-gingergol, zingerone and hydroxytyrosol, Food Chem. 32, 31-36, 1994.
89. Lagouri, V. and Boskou, D, Screening for antioxidant activity of essential oils obtained from spices, in Food Flavors: Generation, Analysis and Process Influences, Charalambous, G, Ed, Elsevier Science Pub. Amsterdam, pp 869-879, 1995.
90. Yanishleva, V.Y, Marinova, E.M, Gordon, M.H. and Raneva, V.G, Antioxidant activity and mechanism of action of thymol and carvacrol in two liquid systems, Food Chem. 64, 59-66, 1999.
91. Farag, R.S, Badei, A.Z.M, Hewedi, F.M. and El-Baroty, G.S.A, Antioxidant activity of some spice essential oils as linoleic acid oxidation in aqueous media, J. Am. Oil Chem. Soc. 66, 792-799, 1989.
92. Farag, R.S, Badei, A.Z.M, Hewedi, F.M. and El-Baroty, G.S.A, Influence of thyme and clove essential oils on cottonseed oxidation, J. Am. Oil Chem. Soc. 66, 800-804, 1989.
93. Schwartz, K. and Ernst, H, Evaluation of antioxidative constituents from thyme, J. Sci. Food Agric. 70, 217-223, 1996.
94. Wang et al, Isolation and identification of antioxidative flavonoid glycosides from thyme (Thymus vulgaris L.), J. Food Lipids. 5, 313-321, 1998.
95. Loliger, J. and Wille, H.J, Natural antioxidants, Oils Fats Intern. 92(2), 18, 20-22, 1993.
96. Offord, E.A, Guillot, F, Aeschbach, R, Loliger, J. and Pfeifer A.M.A, Antioxidant and biological properties of rosemary components: Implications for food and health, in Natural Antioxidants: Chemistry, Health Effects and Applications, Shahidi, F, Ed, American Oil Chemists’ Society Press, Champaign, IL, pp 88-96, 1997.
97. Frankel, E.N, In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids, Trends Food Sci. Technol. 4, 220-225, 1993.
98. Frankel, E.N, Huang, S.W, Aechbach, R. and Prior, E, Antioxidant activity of a rosemary extract and its constituents, carsonic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion, J. Agric. Food Chem. 44, 131-135, 1996.
99. Reichheimer, S.L, Bernart, M.W, King, G.A, Kent, M.C. and Bailey, D.T, Antioxidant activity of lipid-soluble phenolic diterpenes from rosemary, J. Am. Oil Chem. Soc. 73, 507-514, 1996.
100. Gutensperger, B, Hammerli-Meier, D.E. and Escher, F.E, Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat, J. Food Sci. 63, 955-977, 1998.
101. Sanbongi, C, Osakabe, N, Natsume, M, Takizawa, T, Gomi, S. and Osawa, T, Antioxidative polyphenols isolated from Theobroma cacao, J. Agric. Food Chem. 46, 454-457, 1998.
102. Frankel, E.N, Huang, S.-W. and Aeschbach, R, Antioxidant activity of green teas in different lipid systems, J. Am. Oil Chem. Soc. 74, 1309-1315, 1997.
103. Vinson, J.A. and Hontz, B.A, Phenol antioxidant index: Comparatie antioxidant effectiveness of red and white wines, J. Agric. Food Chem. 43, 401-403, 1995.
104. Lamikanra, O, Grimm, C.C, Ben Roden, J. and Inyang, I.D, Hydroxylated stilbenes in selected American wines, J. Agric. Food Chem. 44, 1111-1115, 1996.
105. Goldberg, D.M, Karamanchiri, A, Ng, A, Yan, J, Diamandis, E.P. and Soleas, G.J, Direct gas chromatographic-mass spectrometric methods to assay cis-resveratrol in wines: Preliminary survey of its concentration in commercial wines, J. Agric. Food Chem. 43, 1245-1250, 1995.
106. Ghiselli, A, Nardini, M, Baldi, A. and Scaccini, C, Antioxidant activity of different phenolic fractions separated from Italan red wine, J. Agric. Food Chem. 46, 538, 1998.
107. von Gadow, A, Joubert, E. and Hansmann, C.F, Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibus tea (Aspalathus linearis), α-tocopherol, BHT and BHA, J. Agric. Food Chem. 45, 632-638, 1997.
108. von Gadow, A, Joubert, E. and Hansmann, C.F, Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea, Food Chem. 60, 73-77, 1998.
109. Kumamoto, M. and Sonda, T, Evaluation of antioxidative activity of tea by an oxygen electrode method, Biosci. Biotechnol. Biochem. 62, 175-177, 1998.
110. Betes-Suara, C, Adres-Lacueva, C. and Lamuela-Raventos, R.M, Phenolics in white free run juices and wines from Penedes by high-performance liquid chromatography; changes during vinification, J. Agric. Food Chem. 44, 3040-3046, 1996.
111. Asamara, A.M, Addis, P.B, Epley, R.J. and Krich, T.P, Wild rice hull antioxidants, J. Agric. Food Chem. 44, 126-130, 1996.
112. Maillard, M.-N. and Berset, C, Evolution of antioxidant activity during kilning: role of insoluble bound phenolic acids of barley and malt, J. Agric. Food Chem. 43, 1789-1793, 1995.
113. Ooomah, B.D. and Mazza, G, Flavonoids and antioxidative activities in buchwheat, J. Agric. Food Chem. 44, 1746-1750, 1996.
114. Oomah, B.D, Kebaschuk, E.O. and Mazza, G, Phenolic acids in flaxseed, J. Agric. Food Chem. 43, 2016-2019, 1995.
115. Huang, S.-W, Frankel, E.N, Schwartz, K, Aeschbach, R. and German, J.B, Antioxidant activity of carnosic acid and methyl carnosate in bulk oils and oil-in-water emulsions, J. Agric. Food Chem. 44, 2951-2956, 1996.
116. Frankel, E.N, Huang, S.-W, Aescbach and Prior, E, Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion, J. Agric. Food Chem. 44, 131-135, 1996.
117. Hopia, A.J, Huang, S.-W, Schwartz, K, Aeschbach, R, German, J.B. and Frankel, E.N, Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without α-tocopherol, J. Agric. Food Chem. 44, 2030-2036, 1996.
118. Pearson, D.A, Frankel, E.N, Aeschbach, R. and German, J.B, Inhibition of endothelial cell-mediated oxidation of low-density lipoprotein by rosemary and plant phenolics, J. Agric. Food Chem. 45, 578-582, 1997.
119. Bertelsen, G, Christophersen, C, Nielsen, P.H, Madsen, H.L. and Studel, B, Chromatographic isolation of antioxidants guided by a methyl linoleate assay, J. Agric. Food Chem. 43, 1272-1275, 1995.
120. Shetty, V, Carpenter, T.L, Kwok, D, Curtis, O.F. and Potter, T.L, Selection of high phenolics containing clones of thyme (Thymus vulagis L.) using Pseudomonas spp, J. Agric. Food Chem. 44, 3408-3411, 1996.
121. Wang, M, Li, J, Ho, G.S, Peng, X. and Ho, C.-T, Isolation and identification of antioxidative flavonoid glycosides from thyme (Thymus vulgaris L.), J. Food Lipids 5, 313-321, 1998.
122. Heinonen, I.M, Meyer, A.S. and Frankel, E.N, Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation, J. Agric. Food Chem. 46, 4107-4112, 1998.
123. Benaverte-Garcia, O, Castillo, J, Sabater, F. and Del Rio, J.A, Characterization of S-adenosyl-L-methionine: Eriodictoyl 4′-0-methyltransferase from Citrus aurantium, Plant Physiol. Biochem. 33, 263-271, 1995.
124. Wang, H, Cao, G. and Prior, R.L, Total ntioxidant capacity of fruits, J. Agric. Food Chem. 44, 701-704, 1996.
125. Yi, O.S, Meyer, A.S. and Frankel, E.N, Antioxidant activity of grape extracts in a lecithin liposome system, J. Am. Oil Chem. Soc. 74, 1301-1307, 1997.
126. Price, K.R, Bacon, J.R. and Rhodes, M.J.C, Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa), J. Agric. Food Chem. 45, 938-942, 1997.
127. Donovan, J.L, Meyer, A.S. and Waterhouse, A.L, Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica), J. Agric. Food Chem. 46, 1247-1252, 1998.
128. Chen, J, Montanari, A.M. and Widmer, W.W, Two polymethoxylated flavones, a class of compounds with potential anticancer activity, isolated from cold pressed Dancy tangarene peel oil solids, J. Agric. Food Chem. 45, 364-365, 1997.
129. Crozier, A, Lean, M.E.J, McDonald, M.S. and Black, C, Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery, J. Agric. Food Chem. 45, 590-595, 1997.