Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

Food Chemistry

Volumn 57, Issue 2, 1996, Pages 331-337

  Madsen, Helle Lindberg ^a   Nielsen, Bo Rud ^a   Bertelsen, Grete ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; HYDROXYL RADICAL; METMYOGLOBIN;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; ELECTROCHEMICAL DETECTION; ELECTRON SPIN RESONANCE; INTERMETHOD COMPARISON; OXYGEN CONSUMPTION; SPECIES DIFFERENCE; SPICE;

LAMIACEAE; OCIMUM BASILICUM; ORIGANUM VULGARE; SATUREJA MONTANA;

EID: 0030273028     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00248-0     Document Type: Article

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