Antioxidant Activity of Phytic Acid in Lipid Model System

Antioxidant Activity of Phytic Acid in Lipid Model System

Free radicals formed during thermal (60 °C, 24 h) and catalytic (Fe2+ ions, room temperature (23±1) °C, 3 h) oxidative degradation of hydroperoxyde-enriched soybean oil (HESO) were stabilized in the presence of spin trap N-tert-butyl-α-phenylnitrone (PBN) and detected by electron spin resonance (ESR...

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Bibliographic Details
Main Authors: Marijana Sakač, Jasna Čanadanović-Brunet, Aleksandra Mišan, Vesna Tumbas, Đorđe Medić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2010-01-01
Series:Food Technology and Biotechnology
Subjects:
phytic acid
lipid oxyradicals
antioxidant activity
ESR
chelating activity
Online Access:http://hrcak.srce.hr/file/92485

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