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Content of phenolic antioxidants. Comparison of the analytical methods: the AOAC method by partitioning between hexane and acetonitrile mixture and the modified gelation method.

[In Japanese. / En japonais.]

Author(s) : SHIBATA T., TSUJI S., ASAI Y., HORIUCHI N., OYAMA K., KIRIHARA O.

Type of article: Article

Summary

These two methods are applied to determine the content of 9 antioxidants added to samples of butter oil, butter, ice cream, yogurt, cheese and dehydrated milk. The modified method improves the recovery rates of these antioxidants.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1995-1615
  • Languages: Japanese
  • Source: Rakuno Kagaku, Shokuhin No Kenkyu - vol. 43 - n. 2
  • Publication date: 1994

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