Fe(VI) oxidation of synthetic phenolic antioxidants: Kinetics, influencing factors, transformation mechanism and toxicity

Author:

Pan XiaoxueORCID,Sun Fengtao,Wang Min,Sun Hong,Zhang Rui,Feng Mingbao,Zhang Xuesheng

Funder

National Natural Science Foundation of China

State Key Laboratory of Pollution Control and Resource Reuse

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Environmental Chemistry,General Chemistry

Reference74 articles.

1. Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea;Kim;Food Chem.,2016

2. Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC;Saad;Food Chem.,2007

3. Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects: a review;Shahidi;J. Func. Foods.,2015

4. Synthetic phenolic antioxidants: metabolism, hazards and mechanism of action;Xu;Food Chem.,2021

5. Huajing Industry Research Institute, 2019. Analysis of China’s Antioxidant Industry Competition Pattern and Investment Strategy Consulting Report 2020-2025, 20 January 2021. https://www.huaon.com/story/474849.

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