Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods

Food Chemistry

Volumn 194, Issue , 2016, Pages 749-757

  Grajeda Iglesias, Claudia ^a   Salas, Erika ^b   Barouh, Nathalie ^a   Baréa, Bruno ^a   Panya, Atikorn ^c   Figueroa Espinoza, Maria Cruz ^a  

^a UMR IATE   (France)

^b UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^c NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Antioxidant; Bioactive compounds; CAT; DPPH; Food additive; Hibiscus sabdariffa L.; Lipophilization; ORAC; Protocatechuates; Protocatechuic acid

Indexed keywords

FOOD ADDITIVES; FOOD PRODUCTS; SYNTHESIS (CHEMICAL);

BIOACTIVE COMPOUNDS; DPPH; HIBISCUS SABDARIFFA; LIPOPHILIZATION; ORAC; PROTOCATECHUATES; PROTOCATECHUIC ACID;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FOOD PRESERVATIVE; PROTOCATECHUIC ACID; ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG SCREENING; ESTERIFICATION; HIBISCUS SABDARIFFA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPOPHILICITY; ORAC ASSAY; CHEMISTRY; FLOWER; HIBISCUS;

ANTIOXIDANTS; FLOWERS; HIBISCUS; HYDROXYBENZOATES; PLANT EXTRACTS;

EID: 84940521759     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.119     Document Type: Article

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