Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

Satvir Sekhon-Loodu; Sumudu N. Warnakulasuriya; H. P.Vasantha Rupasinghe; Fereidoon Shahidi

doi:10.1016/j.foodchem.2013.02.040

Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

Satvir Sekhon-Loodu, Sumudu N. Warnakulasuriya, H. P.Vasantha Rupasinghe, Fereidoon Shahidi

Arts and Humanities

Research output: Contribution to journal › Article › peer-review

93 Citations (Scopus)

Original language	English
Pages (from-to)	189-196
Number of pages	8
Journal	Food Chemistry
Volume	140
Issue number	1-2
DOIs	https://doi.org/10.1016/j.foodchem.2013.02.040
Publication status	Published - Sept 1 2013

ASJC Scopus Subject Areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2013.02.040

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@article{6559cd739dc74f5896ddeeff327bae1b,

title = "Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation",

author = "Satvir Sekhon-Loodu and Warnakulasuriya, {Sumudu N.} and Rupasinghe, {H. P.Vasantha} and Fereidoon Shahidi",

note = "Funding Information: The authors acknowledge the funding provided by the Discovery Grant program of the Natural Sciences and Engineering Research Council (NSERC) of Canada and the Atlantic Innovation Funds Program of the Atlantic Canada Opportunities Agency (ACOA). ",

year = "2013",

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day = "1",

doi = "10.1016/j.foodchem.2013.02.040",

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T1 - Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

AU - Sekhon-Loodu, Satvir

AU - Warnakulasuriya, Sumudu N.

AU - Rupasinghe, H. P.Vasantha

AU - Shahidi, Fereidoon

N1 - Funding Information: The authors acknowledge the funding provided by the Discovery Grant program of the Natural Sciences and Engineering Research Council (NSERC) of Canada and the Atlantic Innovation Funds Program of the Atlantic Canada Opportunities Agency (ACOA).

PY - 2013/9/1

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U2 - 10.1016/j.foodchem.2013.02.040

DO - 10.1016/j.foodchem.2013.02.040

M3 - Article

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AN - SCOPUS:84874939212

SN - 0308-8146

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SP - 189

EP - 196

JO - Food Chemistry

JF - Food Chemistry

IS - 1-2

ER -

Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

ASJC Scopus Subject Areas

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