Antioxidant potential and phenolic constituents of Salvia cedronella

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 31-39

  Yeşilyurt, Volkan ^a   Halfon, Belkis ^a   Öztürk, Mehmet ^b,c   Topçu, Gülaçti ^d  

^a BOGAZICI UNIVERSITY   (Turkey)

^b ISTANBUL UNIVERSITY   (Turkey)

^c MUGLA SITKI KOCMAN UNIVERSITY   (Turkey)

^d ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

3 Methoxy 4 hydroxymethyl coumarin; Antioxidant activity; p Hydroxyphenylethyl docosanoate; Salvia cedronella

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 3 METHOXY 4 HYDROXYMETHYLCOUMARIN; 4 HYDROXYPHENYLETHYLDOCOSANOATE; ACETONE; ALPHA TOCOPHEROL; ANTIOXIDANT; BEHENIC ACID; BETA CAROTENE; BETULIC ACID; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; COUMARIN DERIVATIVE; FERROUS ION; FERROZINE; FLAVONOID; FREE RADICAL; LINOLEIC ACID; OLEANOLIC ACID; PLANT EXTRACT; QUERCETIN; SALVIA CEDRONELLA EXTRACT; TRITERPENOID; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; DRUG DETERMINATION; DRUG ISOLATION; DRUG POTENCY; DRUG SCREENING; IN VITRO STUDY; INHIBITION KINETICS; IRON CHELATION; LIPID PEROXIDATION; PHYTOCHEMISTRY; SALVIA; SALVIA CEDRONELLA;

SALVIA CEDRONELLA;

EID: 37549068087     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.055     Document Type: Article

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