EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method



Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method



Nahrung 42(5): 324-325




(PDF emailed within 0-6 h: $19.90)

Accession: 003043817

Download citation: RISBibTeXText

DOI: 10.1002/(sici)1521-3803(199810)42:05<324::aid-food324>3.0.co;2-5



Related references

Antioxidant capacity of extra virgin olive oils measured by the ORAC method: interference by the lipid moiety. Rivista Italiana delle Sostanze Grasse 80(4): 219-224, 2003

Antioxidant capacity of extra-virgin olive oils. Journal of the American Oil Chemists' Society 78(3): 243-247, 2001

Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars. Journal of the Science of Food & Agriculture 77(1): 115-120, 1998

The unsaponifiable matter of fats; the sterolic fraction of Portuguese virgin olive oils. Grasas y aceites: 27 (2) 101-106, 1976

Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes. Food Chemistry8: 4, 956-965, 2010

Unsaponifiable fraction from extra virgin olive oil inhibits the inflammatory response in LPS-activated murine macrophages. Food Chemistry 147: 117-123, 2014

A new automated method for the determination of the Total Antioxidant Capacity (TAC) of human plasma, based on the crocin bleaching assay. Bmc Clinical Pathology 2(1): 3-3, 2002

Mechanisms involved in the antiproliferative and proapoptotic effects of unsaponifiable fraction of extra virgin olive oil on HT-29 cancer cells. Nutrition and Cancer 65(6): 908-918, 2014

Dietary unsaponifiable fraction from extra virgin olive oil supplementation attenuates acute ulcerative colitis in mice. European Journal of Pharmaceutical Sciences 48(3): 572-581, 2015

Exploratory characterization of the unsaponifiable fraction of tunisian virgin olive oils by a global approach with HPLC-APCI-IT MS/MS analysis. Journal of Agricultural and Food Chemistry 58(10): 6418-6426, 2010

Dietary unsaponifiable fraction of extra virgin olive oil supplementation attenuates lung injury and DNA damage of rats co-exposed to aluminum and acrylamide. Environmental Science and Pollution Research International 23(19): 19397-19408, 2016

Determination of aliphatic alcohols, squalene, alpha -tocopherol and sterols in olive oils: direct method involving gas chromatography of the unsaponifiable fraction following silylation. Analyst 126(4): 472-475, 2001

The unsaponifiable fraction of extra virgin olive oil promotes apoptosis and attenuates activation and homing properties of T cells from patients with inflammatory bowel disease. Food Chemistry 161: 353-360, 2015

Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques. Foods 8(1), 2019

Comparison of the antioxidant activities of extra virgin olive oils. Journal of agricultural and food chemistry, 50(26): 7704-7708, 2002