EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid-Reference-Cited by-同舟云学术

EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid

Published:2021-06-06 Issue:9 Volume:247 Page:2253-2265
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Lo Scalzo Roberto

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03785-z.pdf

Reference42 articles.

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2. Sanchez-Moreno C (2002) Review: methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol Int 8(3):121–137. https://doi.org/10.1106/108201302026770

3. Shahidi F, Ambigaipalan P (2015) Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects—a review. J Funct Foods 18(1):820–897. https://doi.org/10.1016/j.jff.2015.06.018

4. Clifford MN, Johnston KL, Knigh S, Kuhnert N (2003) Hierarchical scheme for LC-MSn identification of chlorogenic acids. J Agr Food Chem 51(10):2900–2911. https://doi.org/10.1021/jf026187q

5. Choe E, Min DB (2009) Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci F 8(4):345–358. https://doi.org/10.1111/j.1541-4337.2009.00085.x

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