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Antioxidants: Characterization, natural sources, extraction and analysis

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Antioxidants: Characterization, natural sources, extraction and analysis

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dc.contributor.author OROIAN, MIRCEA es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.date.accessioned 2016-04-26T07:35:33Z
dc.date.available 2016-04-26T07:35:33Z
dc.date.issued 2015-08
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10251/62924
dc.description.abstract [EN] Recently many review papers regarding antioxidants fromdifferent sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods. es_ES
dc.description.sponsorship We want to thank Liliana Mazareanu and Enzymes & Derivates Company for their support
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidant es_ES
dc.subject Chemical structures es_ES
dc.subject Health benefits es_ES
dc.subject Extraction es_ES
dc.subject Identification es_ES
dc.subject Quantification es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Antioxidants: Characterization, natural sources, extraction and analysis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2015.04.018
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Oroian, M.; Escriche Roberto, MI. (2015). Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International. 74:10-36. doi:10.1016/j.foodres.2015.04.018 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodres.2015.04.018 es_ES
dc.description.upvformatpinicio 10 es_ES
dc.description.upvformatpfin 36 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 74 es_ES
dc.relation.senia 304979 es_ES
dc.identifier.pmid 28411973


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