Antioxidant capacity of some herbs/spices from Cameroon: A comparative study of two methods

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 17, 2005, Pages 6819-6824

  Agbor, Gabriel A ^a,b   Oben, Julius E ^c   Ngogang, Jeanne Y ^c   Xinxing, Gai ^a   Vinson, Joe A ^a  

^a UNIVERSITY OF SCRANTON   (United States)

^b CRPMT   (Cameroon)

^c UNIVERSITY OF YAOUNDÉ I   (Cameroon)

Author keywords

Antioxidants; Folin Ciocalteu; FRAP; Herbs spices

Indexed keywords

ANTIOXIDANT BIOFACTOR AOB; CELLULOSE; DIKANUT; FERRIC ION; FOLIN'S PHENOL REAGENT; MOLYBDENUM; PHENOL DERIVATIVE; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; TUNGSTEN DERIVATIVE;

ARTICLE; CAMEROON; CHEMISTRY; COMPARATIVE STUDY; HIBISCUS; OXIDATION REDUCTION REACTION; PIPERACEAE; PLANT LEAF; SPICE; THYME;

CAMEROON; CELLULOSE; FERRIC COMPOUNDS; HIBISCUS; MOLYBDENUM; OXIDATION-REDUCTION; PHENOLS; PIPER; PLANT EXTRACTS; PLANT LEAVES; PLANT PREPARATIONS; SPICES; THYMUS PLANT; TUNGSTEN COMPOUNDS;

IRVINGIA GABONENSIS; PIPER UMBELLATUM; PIPERACEAE; THYMUS VULGARIS;

EID: 24344455899     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050445c     Document Type: Article

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