An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Chenoweth Laboratory, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States
2. Dept PERSYST, CIRAD, UMR IATE, F-34398 Montpellier 5, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf204848b
Reference25 articles.
1. Relationships between Free Radical Scavenging and Antioxidant Activity in Foods
2. Use of polyamide oxidative fluorescence test on lipid emulsions: contrast in relative effectiveness of antioxidants in bulk versus dispersed systems
3. Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
4. Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox
5. Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters
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