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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2010-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/92485 |