Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 952-959

  Kosar, M ^a   Bozan, B ^a   Temelli, F ^b   Baser, K H C ^a  

^a ANADOLU UNIVERSITY   (Turkey)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Antioxidant activity; Free radicals; HPLC; HPLC MS; Lipid peroxidation; Rhus coriaria; Sumac

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID ETHYL ESTER; ANTHOCYANIN; ANTIOXIDANT; COUMARIC ACID; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN; GALLIC ACID; GLUCOSE PENTAGALLATE; GLUCOSIDE; PELARGONIDIN; PEONIDIN; PETUNIDIN CHLORIDE; PHENOL DERIVATIVE; PLANT EXTRACT; RADICAL; TANNIN DERIVATIVE; THIOCYANIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DRUG EFFECT; DRUG ISOLATION; DRUG SCREENING; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID PEROXIDATION; MASS SPECTROMETRY; NONHUMAN; RHUS CORIARIA; SCAVENGING SYSTEM; SPICE;

RHUS; RHUS CORIARIA;

EID: 33847128795     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.049     Document Type: Article

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