Evaluation of the antioxidant capacity of natural polyphenolic compounds using a macrocyclic Ni-(II) complex-catalysed Briggs-Rauscher reaction

Food Chemistry

Volumn 197, Issue , 2016, Pages 987-991

  Li, Mengshuo ^a   Hu, Gang ^a   Chen, Yangyang ^a  

^a ANHUI UNIVERSITY   (China)

Author keywords

Antioxidant; Briggs Rauscher reaction; Evaluation; Macrocyclic Ni(II) complex; Naturally occurring compounds

Indexed keywords

ANTIOXIDANTS; CATALYSIS; FLAVONOIDS; NICKEL;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BRIGGS-RAUSCHER REACTION; EVALUATION; HYDROPEROXYL RADICAL; NATURALLY OCCURRING; NI COMPLEXES; OSCILLATING SYSTEMS;

POLYPHENOLIC COMPOUNDS;

ANTIOXIDANT; BIFLAVONOID; CATECHIN; HYDROXYBENZOIC ACID DERIVATIVE; HYDROXYL RADICAL; MACROCYCLIC COMPOUND; NICKEL; PLANT EXTRACT; POLYPHENOL; PROANTHOCYANIDIN; PROCYANIDIN; PROTOCATECHUIC ACID; RUTOSIDE;

CATALYSIS; CHEMISTRY;

ANTIOXIDANTS; BIFLAVONOIDS; CATALYSIS; CATECHIN; HYDROXYBENZOATES; HYDROXYL RADICAL; MACROCYCLIC COMPOUNDS; NICKEL; PLANT EXTRACTS; POLYPHENOLS; PROANTHOCYANIDINS; RUTIN;

EID: 84947466119     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.004     Document Type: Article

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