Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 751-758

  Bonanni, A ^a   Campanella, L ^a   Gatta, T ^a   Gregori, E ^a   Tomassetti, M ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Antioxidant capacity; Dry spices; Peroxides

Indexed keywords

HYDROPEROXIDE; LIPID PEROXIDE; POLYPHENOL;

ADSORPTION; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BIOSENSOR; EVALUATION; FOOD ANALYSIS; MEASUREMENT; OXIDATION; PHYTOCHEMISTRY; SAMPLE; SPECIES; SPECTROPHOTOMETRY; SPICE;

EID: 33846262951     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.030     Document Type: Article

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