Antioxidant activity of Japanese pepper (Zanthoxylum piperitum DC.) fruit

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 171-177

  Yamazaki, Eiji ^a   Inagaki, Minoru ^b   Kurita, Osamu ^a   Inoue, Tetsuji ^a  

^a Mie Prefectural Science and Technology Promotion Center   (Japan)

^b MIE UNIVERSITY   (Japan)

Author keywords

1,1 Diphenyl 2 picrylhydrazyl; Antioxidant; Hyperoside; Japanese pepper; Quercitrin

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; HYPERIN; METHANOL; PLANT EXTRACT; QUERCITRIN; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; FRUIT; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IC 50; MASS SPECTROMETRY; NONHUMAN; PEPPER; STATISTICAL SIGNIFICANCE; THERMOSTABILITY; THIN LAYER CHROMATOGRAPHY; ULTRAVIOLET SPECTROSCOPY; ZANTHOXYLUM; ZANTHOXYLUM PIPERITUM;

ZANTHOXYLUM PIPERITUM;

EID: 33745196015     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.036     Document Type: Article

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