SEARCH

SEARCH BY CITATION

References

  • 1
    Angers, P., Morales, M. R., Simon, J. E., Fatty acid variation in seed oil among ocimum species. J. Am. Oil Chem. Soc. 1996, 73, 393395.
  • 2
    Nykter, M., Kymalainen, H. R., Gates, F., Sjoberg, A. M., Quality characteristics of edible linseed oil. Agric. Food Sci. 2006, 15, 402413.
  • 3
    Garg, M. L., Wood, L. G., Singh, H., Moughan, P. J., Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. J. Food Sci. 2006, 71, 6671.
  • 4
    Blake, A., Flavor encapsulation with carbohydrate glasses. Int. Food Ingredients 1994, 3, 3034.
  • 5
    Esterbauer, H., Schaur, R., Zollner, H., Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radical Biol. Med. 1991, 11, 81128.
  • 6
    Frankel, E. N., Huang, S. W., Kanner, J., German, J. B., Interfacial phenomena in the evaluation of antioxidants: Bulk oils versus emulsions. J. Agric. Food Chem. 1994, 42, 10541059.
  • 7
    Murthy, K. N. C., Singh, R. P., Jayaprakasha, G. K., Antioxidant activities of grape (Vitis vinifera) pomace extracts. J. Agric. Food Chem. 2002, 50, 59095914.
  • 8
    Pinelo, M., Rubilar, M., Sineiro, J., Nuñez, M. J., Effect of bubbling nitrogen and plug flow on the antiradical capacity of extracts obtained from grape residues. J. Food Eng. 2005, 73, 269275.
  • 9
    Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., Nuñez, M. J., Effect of solvent, temperature and previous treatment on the antiradical activity of extracts from different components of grape pomace. J. Agric. Food Chem. 2005, 53, 21112117.
  • 10
    Pinelo, M., Rubilar, M., Sineiro, J., Nuñez, M. J., Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chem. 2004, 85, 267273.
  • 11
    Frankel, E. N., Huang, S. W., Aeschbach, R., Prior, E., Antioxidant activity of green teas in different lipid systems. J. Am. Oil Chem. Soc. 1997, 74, 13091315.
  • 12
    Kähkönen, M., Copia, A., Heinonen, M., Berry phenolics and their antioxidant activity. J. Agric. Food Chem. 2001, 49, 40764082.
  • 13
    Rubilar, M., Pinelo, M., Ihl, M., Scheuermann, E. et al., Murta leaves (Ugni molinae Turcz) as a source of antioxidant polyphenols. J. Agric. Food Chem. 2006, 54, 5964.
  • 14
    Shene, C., Reyes, A., Villarroel, M., Sineiro, J. et al., Plant location and extraction procedure strongly alter the antimicrobial activity of murta extracts. HPLC-DAD-MS identification of new active flavonols. Eur. Food Res. Technol. 2009, 228, 467475.
  • 15
    Montenegro, G., in: Montenegro, G., Timmermann, B. N. (Eds.), Guía de uso Apícola, Medicina Folclórica, Artesanal y Ornamental, 2nd Edn., Ediciones Universidad Católica de Chile, Santiago, Chile 2002, pp. 241242.
  • 16
    Bifani, V., Ramirez, C., Ihl, M., Rubilar, M. et al., Effects of murta (Ugni molinae Turcz) extract on gas and water vapor permeability of carboxymethylcellulose-based edible films. LWT 2007, 40, 14731481.
  • 17
    Beristain, C. I., Garcia, H. S., Vernon-Carter, E. J., Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. LWT 2001, 34, 398401.
  • 18
    Bylaitë, E., Venskutonis, P. R., Maþdþierienë, R., Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices. Eur. Food Res. Technol. 2001, 212, 661670.
  • 19
    Klaypradit, W., Huang, Y.-W., Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT 2008, 41, 11331139.
  • 20
    Matsuno, R., Adachi, S., Lipid encapsulation technology – Techniques and applications to food. Trends Food Sci. Technol. 1993, 4, 256261.
  • 21
    Jerez, M., Touriño, S., Sineiro, J., Torres, J. L., Nuñez, M. J., Procyanidins from pine bark: Relationships between structure, composition and antiradical activity. Food Chem. 2007, 104, 518527.
  • 22
    Huang, S., Frankel, E., Schwarz, K., Aeschbach, R., Bruce, J., Antioxidant activity of carnosic acid and methyl carnosato in bulk oils and oil-in-water emulsions. J. Agric. Food Chem. 1996, 44, 29512956.
  • 23
    Kenyon, M. M., in: Risch, S. J., Reineccius, G. A. (Eds.), Encapsulation and Controlled Release of Food Ingredients, Vol. 590, American Chemical Society, Washington, DC 1995, pp. 4250.
  • 24
    Matsumara, Y., Satake, C., Egami, M., Mori, T., Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions. Biosci. Biotechnol. Biochem. 2000, 64, 18271835.
  • 25
    Fuchs, M., Turchiuli, C., Bohin, M., Cuvelier, M. et al., Encapsulation of oil in powder using spray drying and fluidized bed agglomeration. J. Food Eng. 2006, 75, 2735.
  • 26
    Cheung, S., Szeto, Y., Benzie, I., Antioxidant protection of edible oils. Plant Foods Hum. Nut. 2007, 62, 3942.
  • 27
    Velasco, J., Dobarganes, M., Holgado, F., Marquez-Ruiz, G., A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test. Food Res. Int. 2009, 42, 5662.
  • 28
    Fang, X., Kikuchi, S., Shima, M., Kadata, M. et al., Suppressive effect of alkyl ferulate on the oxidation of microencapsulated linoleic acid. Eur. J. Lipid Sci. Technol. 2006, 108, 97102.
  • 29
    Imagi, J., Yamanouchi, T., Okada, K., Tanimoto, M., Matsuno, R., Properties of agents that effectively entrap liquid lipids. Biosci. Biotechnol. Biochem. 1992, 56, 477480.
  • 30
    AOAC, Official Methods of Analysis of Association of Official Analytical Chemists, 15th Ed., Association of Official Analytical Chemists, Washington DC 1990.
  • 31
    Velasco, J., Marmesat, S., Dobarganes, C., Marquez-Ruiz, G., Heterogeneous aspects of lipid oxidation in dried microencapsulated oils. J. Agric. Food Chem. 2006, 54, 17221729.
  • 32
    Bligh, E., Dyer, W., Rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 1959, 37, 911917.
  • 33
    Velioglu, Y. S., Mazza, G., Gao, L., Oomah, B. D., Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 2006, 46, 41134117.
  • 34
    Hatano, T., Kagawa, H., Yasura, T., Okuda, T., Two new flavonoids and other constituents in Licorice root: Their relative astringency and radical scavenging effects. Chem. Pharm. Bull. 1998, 36, 20902097.
  • 35
    Zuta, P. C., Simpson, B. K., Zhao, X., Leclerc, L., The effect of α-tocopherol on the oxidation of mackerel oil. Food Chem. 2007, 100, 800807.
  • 36
    AOCS Official Method Cd 18-90: p-Anisidine value. In Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th Ed., AOCS Press, Champaign, IL 1989.
  • 37
    Amorowicz, R., Zegarska, Z., Pegg, R., Karamac, M., Kosinska, A., Antioxidant and radical scavenging activities of a barley crude extract and fractions. J. Food Sci. 2007, 25, 7380.
  • 38
    Huang, S., Hopia, A., Schwarz, A., Frankel, E., Bruce, J., Antioxidant activity and trolox in different lipid substrates: Bulk oils vs. oil-in-water emulsions. J. Agric. Food Chem. 1996, 44, 444452.
  • 39
    Brown, H. G., Snyder, H. E., Conjugated dienes of crude soy oil: Detection by UV spectrophotometry and separation by HPLC. J. Am. Oil Chem. Soc. 1981, 59, 280283.
  • 40
    Athukorala, Y., Lee, K., Shahidi, F., Heu, M. et al., Antioxidant efficacy of extracts of an edible red alga (Grateloupia filicina) in linoleic acid and fish oil. J. Food Lipids 2003, 10, 313327.
  • 41
    Porter, W. L., Paradoxical behavior of antioxidants in food and biological systems. Toxicol. Ind. Health 1993, 9, 93122.
  • 42
    Hogan, S., O'Riordan, E., O'Sullivan, M., Microencapsulation and oxidative stability of spray-dried fish oil emulsions. J. Microencapsulation 2003, 20, 675688.
  • 43
    Nenadis, N., Zafiropoulou, I., Tsimidou, M., Commonly used food antioxidants: A comparative study in dispersed systems. Food Chem. 2003, 82, 403407.
  • 44
    Cuvelier, M., Bondet, V., Berset, C., Behavior of phenolic antioxidants in a partitioned medium: Structure, activity relationship. J. Am. Oil Chem. Soc. 2000, 77, 819824.
  • 45
    Shahidi, F., Zhong, Y., Revisiting the polar paradox theory: A critical overview. J. Agric. Food Chem. 2011, 59, 34993504.