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Case studies on selected natural food antioxidants

Autor Herrero, Miguel ; Mendiola, J. A. ; Cifuentes, Alejandro ; Ibáñez, Elena
Fecha de publicación 2013
EditorCRC Press
Taylor & Francis
Citación Food Oxidants and Antioxidants Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Cap.16): 465-488 (2013)
Serie Chemical & Functional Properties of Food Components
ResumenIn this chapter, a broad description of several case studies related to common antioxidants found in food-related products is presented. In this regard, special attention is put on the novel advanced environmentally-friendly extraction methods nowadays employed to extract and purify those potent antioxidants from natural matrices. A brief description of these extraction processes is provided together with some of the instrumentation needed. Besides, the studies carried out so far in two promising natural sources are described. Among them, rosemary (Rosmarinus officinalis) is proposed as model plant for the attainment of potent antioxidants while microalgae are suggested as potential alternative natural sources of antioxidants. In this sense, a detailed discussion on the available information concerning two of the best-known species in terms of antioxidant compounds, Dunaliella salina and Haematococcus pluvialis, is presented.
Versión del editorhttp://www.crcpress.com/product/isbn/9781439882412
URI http://hdl.handle.net/10261/109444
Identificadoresisbn: 9781439882412
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