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Antioxidant properties of phenolic compounds in macadamia nuts

โœ Scribed by L. A. Quinn; H. H. Tang

Book ID
112767055
Publisher
Springer-Verlag
Year
1996
Tongue
English
Weight
331 KB
Volume
73
Category
Article
ISSN
0003-021X

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## Abstract Antioxidative and bactericidal properties were investigated in isolated and fractionated phenolic compounds of rapeseeds. Among the investigated groups of compounds (phenolic acids, sinapine and the products of its hydrolysis) phenolic acids, and especially sinapic acid, were found to b