Special Issue "Antioxidants in Oils"
A special issue of Antioxidants (ISSN 2076-3921).
Deadline for manuscript submissions: closed (30 December 2013)
Prof. Dr. Michael H. Gordon
Department of Food and Nutritional Sciences, University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK
Phone: +44118 3786723
Fax: +44118 3787708
Interests: antioxidants in food; antioxidant mechanisms; food chemistry; phytochemicals; bioavailability of antioxidants
Edible oils contain a range of natural antioxidants. Vitamin E is the most widespread and widely studied, although oils contain mixtures of tocopherols and tocotrienols that vary in their contribution to the stability of oils and also vary in their significance for human nutrition. Some oils contain very characteristic antioxidants including virgin olive oil that contains mixtures of secoiridoids, and sesame oil, which contains mixtures of lignans with antioxidant properties.
It is widely recognised that the matrix of the food or biological system affects the activity of antioxidants, and much work is needed to clarify the interactions of antioxidants with proteins and other components, and the significance of antioxidants for human health. This issue will allow publication of all aspects of the properties of antioxidants in oils, and their significance for oil stability and health.
Prof. Dr. Michael H. Gordon
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are refereed through a peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed Open Access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. For the first couple of issues the Article Processing Charge (APC) will be waived for well-prepared manuscripts. English correction and/or formatting fees of 250 CHF (Swiss Francs) will be charged in certain cases for those articles accepted for publication that require extensive additional formatting and/or English corrections.
- edible oil
- phenolic compounds
Antioxidants 2013, 2(4), 246-256; doi:10.3390/antiox2040246
Received: 25 July 2013; in revised form: 22 September 2013 / Accepted: 27 September 2013 / Published: 15 October 2013| Download PDF Full-text (262 KB) | View HTML Full-text | Download XML Full-text
Article: Chemical Composition and Antioxidant Activity of Essential Oils from Cinnamodendron dinisii Schwacke and Siparuna guianensis Aublet
Antioxidants 2013, 2(4), 384-397; doi:10.3390/antiox2040384
Received: 31 August 2013; in revised form: 8 October 2013 / Accepted: 28 October 2013 / Published: 26 November 2013| Download PDF Full-text (227 KB) | View HTML Full-text | Download XML Full-text
Article: The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions
Antioxidants 2014, 3(1), 38-54; doi:10.3390/antiox3010038
Received: 5 December 2013; in revised form: 9 January 2014 / Accepted: 16 January 2014 / Published: 22 January 2014| Download PDF Full-text (869 KB) | Download XML Full-text
Antioxidants 2014, 3(1), 67-80; doi:10.3390/antiox3010067
Received: 1 January 2014; in revised form: 28 January 2014 / Accepted: 8 February 2014 / Published: 24 February 2014| Download PDF Full-text (403 KB)
Article: Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism
Antioxidants 2014, 3(1), 81-98; doi:10.3390/antiox3010081
Received: 11 December 2013; in revised form: 26 January 2014 / Accepted: 28 January 2014 / Published: 24 February 2014| Download PDF Full-text (329 KB) | Download XML Full-text
Antioxidants 2014, 3(1), 116-128; doi:10.3390/antiox3010116
Received: 16 December 2013; in revised form: 13 February 2014 / Accepted: 14 February 2014 / Published: 3 March 2014| Download PDF Full-text (304 KB) | Download XML Full-text
Last update: 26 June 2013