Characterization of the Total Free Radical Scavenger Capacity of Vegetable Oils and Oil Fractions Using 2,2-Diphenyl-1-picrylhydrazyl Radical-Reference-Cited by-同舟云学术

Characterization of the Total Free Radical Scavenger Capacity of Vegetable Oils and Oil Fractions Using 2,2-Diphenyl-1-picrylhydrazyl Radical

Published:2000-02-29 Issue:3 Volume:48 Page:648-656
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Espín Juan Carlos¹,Soler-Rivas Cristina¹,Wichers Harry J.¹

Affiliation:

1. Laboratorio de Fitoquímica, Departamento Ciencia y Tecnología de los Alimentos, CEBAS−CSIC, P.O. Box 4195, 30080 Murcia, Spain, and Agrotechnological Research Institute (ATO-DLO), Bornsesteeg 59, P.O. Box 17, 6700 Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9908188

Reference43 articles.

1. Free radicals, oxidative stress, and antioxidants in human health and disease

2. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

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