Identification and quantification of antioxidants in Fructus lycii

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 353-363

  Le, Kim ^a   Chiu, Francis ^a   Ng, Ken ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

Antioxidant activity; APTS; Flavonols; Fructus lycii; Iron chelating activity; Kaempferol; Lycium barbarum; Myricetin; Quercetin; Reducing capacity; TEAC

Indexed keywords

2,2' AZINOBIS 3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID; ALCOHOL; ANTIOXIDANT; CHINESE DRUG; EDETIC ACID; FERRIC ION; FERROUS ION; FERROZINE; FLAVONOID; FLAVONOL DERIVATIVE; KAEMPFEROL; LYCIUM EXTRACT; MYRICETIN; QUERCETIN; RADICAL; SCAVENGER; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; DRUG STRUCTURE; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; LYCIUM; NONHUMAN; QUANTITATIVE ANALYSIS; REDUCTION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

LYCIUM BARBARUM;

EID: 34347366379     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.063     Document Type: Article

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