Composition and antioxidant activity of the essential oil from Curcuma zedoaria

Food Chemistry

Volumn 82, Issue 4, 2003, Pages 583-591

  Mau, Jeng Leun ^a   Lai, Eric Y C ^b   Wang, Nai Phon ^b   Chen, Chien Chou ^a   Chang, Chi Huarng ^b   Chyau, Charng Cherng ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Chelating effect; Curcuma zedoaria; Essential oil; Reducing power; Scavenging effect

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 5 ISOPROPYLIDENE 3,8 DIMETHYL 1(5H) AZULENONE; ALCOHOL DERIVATIVE; AZULENE DERIVATIVE; CURCUMA ZEDOARIA EXTRACT; CURZERENE; EPICURZERENONE; ESSENTIAL OIL; FERROUS ION; KETONE DERIVATIVE; RADICAL; SCAVENGER; SILICA GEL; TERPENE DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; APPARATUS; ARTICLE; DISTILLATION; DRUG EFFECT; DRUG IDENTIFICATION; DRUG ISOLATION; FRACTIONATION; GEL CHROMATOGRAPHY; IRON CHELATION; QUANTITATIVE ANALYSIS; SOLVENT EXTRACTION; WATER VAPOR;

CURCUMA; CURCUMA ZEDOARIA; ZINGIBERACEAE;

EID: 0037490792     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00014-1     Document Type: Article

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