Antioxidant Activity of Tomato Products As Studied by Model Reactions Using Xanthine Oxidase, Myeloperoxidase, and Copper-Induced Lipid Peroxidation

Lavelli, Vera; Peri, Claudio; Rizzolo, A.

doi:10.1021/jf990782j

Public

Antioxidant Activity of Tomato Products As Studied by Model Reactions Using Xanthine Oxidase, Myeloperoxidase, and Copper-Induced Lipid Peroxidation

Published in Journal of Agricultural and Food Chemistry • Apr 12, 2000

Authors:

Vera Lavelli

Claudio Peri

A. Rizzolo

Abstract

The antioxidant content and activity of commercial tomato products differing in variety and processing were studied. Two procedures for extracting hydrophilic and lipophilic antioxidants, namely, two-step 0.1 M phosphate buffer (pH 3.0 and 7.4) extraction and tetrahydrofuran extraction followed by p...

Subject

Xanthine oxidase

Lipid peroxidation

Antioxidant

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