Antioxidant power quantification of decoction and cold infusions of Hibiscus sabdariffa flowers

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 433-438

  Prenesti, Enrico ^a   Berto, Silvia ^a   Daniele, Pier G ^a   Toso, Simona ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Anthocyanidins; Antioxidant power; Free radicals; Hibiscus sabdariffa; Karkad ; Redox chemistry

Indexed keywords

ANTHOCYANIN; FREE RADICAL; POLYPHENOL;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; COLD INFUSION; DECOCTION; FLOWER; FOOD PROCESSING; HIBISCUS; HIBISCUS SABDARIFFA; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PH MEASUREMENT; PHOTOMETRY; PROTECTION; QUANTITATIVE ANALYSIS;

HIBISCUS SABDARIFFA;

EID: 33745259312     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.063     Document Type: Article

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