Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1100-1105

  Arabshahi D, Saeedeh ^a   Vishalakshi Devi, D ^a   Urooj, Asna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Antioxidant activity; Plant extract; Processing; Stability

Indexed keywords

ALCOHOL; ALPHA TOCOPHEROL; ANTIOXIDANT; BUFFER; DAUCUS CAROTA EXTRACT; FERROUS SULFATE; LINOLEIC ACID; LIPID; MALONALDEHYDE; MENTHA SPICATA EXTRACT; MORINGA OLEIFERA EXTRACT; PLANT EXTRACT; POLYUNSATURATED FATTY ACID; SUNFLOWER OIL; TROMETAMOL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; MENTHA SPICATA; MORINGA OLEIFERA; NONHUMAN; PH; PLANT; PLANT LEAF; STATISTICAL SIGNIFICANCE; THERMOSTABILITY;

DAUCUS CAROTA; HELIANTHUS; MENTHA; MENTHA SPICATA; MORINGA OLEIFERA;

EID: 33745959003     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.014     Document Type: Article

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