Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions

Published:2008-07-22 Issue:16 Volume:56 Page:7076-7081
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bonoli-Carbognin Matteo¹,Cerretani Lorenzo¹,Bendini Alessandra¹,Almajano M. Pilar¹,Gordon Michael H.¹

Affiliation:

1. Dipartimento di Scienze degli Alimenti, Università di Bologna, P.zza Goidanich 60, I-47023 Cesena (FC), Italy, Engineering Chemistry Department, The Technical University of Catalonia, Avda Diagonal 647, E-08034 Barcelona, Spain, and Hugh Sinclair Unit of Human Nutrition, School of Chemistry, Food Biosciences and Pharmacy, The University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, U.K.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800743r

Reference28 articles.

1. How to Characterize a Biological Antioxidant

2. Antioxidant Properties of Low Molecular Weight Phenols Present in the Mediterranean Diet

3. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

4. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

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