Antioxidant constituents in feverfew (Tanacetum parthenium) extract and their chromatographic quantification

Food Chemistry

Volumn 96, Issue 2, 2006, Pages 220-227

  Wu, Changqing ^a   Chen, Feng ^a   Wang, Xi ^a   Kim, Hyun Jin ^a   He, Guo Qing ^b   Haley Zitlin, Vivian ^a   Huang, George ^a  

^a CLEMSON UNIVERSITY   (United States)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Antioxidant activity; DPPH; Feverfew; Flavonoid; GC MS; HPLC; Metal chelating; Parthenolide; Tanacetum parthenium

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; APIGENIN; CAMPHOR; CHELATING AGENT; FLAVONOID; IRON; LUTEOLIN; METAL CHELATE; PARTHENOLIDE; SCAVENGER; TANACETUM PARTHENIUM EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; FEVER; GAS CHROMATOGRAPHY; HERB; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SEPARATION TECHNIQUE; TANACETUM PARTHENIUM; ULTRAVIOLET RADIATION;

DRYOBALANOPS; TANACETUM PARTHENIUM;

EID: 27644457828     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.024     Document Type: Article

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