Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.)

Food Chemistry

Volumn 87, Issue 3, 2004, Pages 393-400

  Gülçin, Ìlhami ^a   Şat, I Güngör ^a   Beydemir, Şükrü ^a   Elmastaş, Mahfuz ^b   Küfrevioǧlu, Ö Irfan ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

^b GAZIOSMANPASA UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Clove; Eugenia caryophylata; Lavandula stoechas; Lavender

Indexed keywords

ALCOHOL; ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; CLOVE BUD EXTRACT; GALLIC ACID; LAVENDER EXTRACT; LINOLEIC ACID; LIPID EMULSION; METAL CHELATE; PLANT EXTRACT; SCAVENGER; SUPEROXIDE; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BUD; CLOVE; CONCENTRATION RESPONSE; DRUG EFFICACY; EMULSION; LAVENDER; LIPID PEROXIDATION; SCAVENGING SYSTEM;

EUGENIA; LAVANDULA ANGUSTIFOLIA; LAVANDULA STOECHAS; SYZYGIUM AROMATICUM;

EID: 2442558300     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.008     Document Type: Article

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