The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 5-6, 2006, Pages 292-304

  Apak, Reşat ^a   Güçlü, Kubilay ^a   Özyürek, Mustafa ^a   Esin Karademir, Saliha ^a   Erçǧ, Erol ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

ABTS assay; Antioxidant capacity; CUPRAC assay; Folin assay; Herbal teas

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID)DIAMMONIUM SALT; 2,9 DIMETHYL 1,10 PHENANTHROLINE; ANTIOXIDANT; BIS(2,9 DIMETHYL 1,10 PHENANTHROLINE)COPPER CHLORIDE; COPPER CHLORIDE; CUPRIC ION; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; QUERCETIN; REAGENT; SULFONIC ACID DERIVATIVE; TROLOX C; WATER;

ANAGALLIS; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BASIL; BLACKBERRY; CHEMICAL PARAMETERS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORIANDER; CORRELATION ANALYSIS; CORRELATION COEFFICIENT; DILUTION; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; HELICHRYSUM; HYDROPHILICITY; LIPOPHILICITY; MELISSA OFFICINALIS; MOLECULAR STABILITY; PLOTS AND CURVES; SAGE; SPICE; TEA; THYME; TURKEY (REPUBLIC); TUSSILAGO;

ANTIOXIDANTS; BEVERAGES; CHELATING AGENTS; COPPER; FLAVONOIDS; INDICATORS AND REAGENTS; MOLYBDENUM; PHENANTHROLINES; PHENOLS; PLANT EXTRACTS; TUNGSTEN COMPOUNDS;

ANAGALLIS ARVENSIS; CAMELLIA SINENSIS; CITRUS LIMON; CORIANDRUM SATIVUM; HELICHRYSUM; MELISSA OFFICINALIS; OCIMUM BASILICUM; RUBUS; THYMUS VULGARIS; TUSSILAGO FARFARA;

EID: 33751555930     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480600798132     Document Type: Article

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