Chemical structure and antioxidant activity of cephalopod skin ommochrome pigment extracts

Author:

ESPARZA-ESPINOZA Dania Marisol1,SANTACRUZ-ORTEGA Hisila del Carmén1,CHAN-HIGUERA Jesús Enrique1,CÁRDENAS-LÓPEZ José Luis1,BURGOS-HERNÁNDEZ Armando1,CARBONELL-BARRACHINA Ángel A.2,EZQUERRA-BRAUER Josafat Marina1ORCID

Affiliation:

1. Universidad de Sonora, Mexico

2. Universidad Miguel Hernández de Elche, Spain

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference45 articles.

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2. Making sense of the “clean label” trends: a review consumer food choice behavior and discussion of industry implications;Asioli D.;Food Research International,2017

3. Partial characterisation of jumbo squid skin pigment extract and its antioxidant potential in a marine oil system;Aubourg S. P.;European Journal of Lipid Science and Technology,2016

4. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: a review;Aziz M.;Critical Reviews in Food Science and Nutrition,2018

5. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie I. F.;Methods in Enzymology,1999

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