Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia

Author:

Rakić Sveto,Petrović Silvana,Kukić Jelena,Jadranin Milka,Tešević Vele,Povrenović Dragan,Šiler-Marinković Slavica

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxidation;Afanas’ev;Biochemical Pharmacology,1989

2. Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged iberian pigs;Cantos;Journal of Agricultural and Food Chemistry,2003

3. Chiou, J. W. (1989). The antioxidant activity and the chemical structure of selected components acorns and their potential use as inhibitors of milk oxidation. A Dissertation of Cornell University, USA.

4. Flavonoids-chemistry, metabolism, cardioprotective effects, and dietary sources;Cook;Journal of Nutritional Biochemistry,1996

5. Iridoid glucosides with free radical scavenging properties from Fagraea blumei;Cuendet;Helvetica Chimica Acta,1997

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