| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601898 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠Antioxidant activity (AA) of phytosteryl phenolates (PP) was evaluated. ⺠The AA of PP depended on the model system employed. ⺠PP showed similar or lower AA compared with phenolic acid counterparts in bulk oil. ⺠PP showed enhanced AA except phytosteryl ferulates in an emulsion model system. ⺠LDL-cholesterol oxidation was moderately inhibited by PP.
Related Topics
Physical Sciences and Engineering
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Authors
Zhuliang Tan, Fereidoon Shahidi,