Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS*+ radical cation assay

Plant Foods for Human Nutrition

Volumn 63, Issue 2, 2008, Pages 47-52

  Chohan, Magali ^a   Forster Wilkins, Gary ^a   Opara, Elizabeth I ^a  

^a KINGSTON UNIVERSITY   (United Kingdom)

Author keywords

ABTS*+ Trolox assay; Antioxidant capacity; Culinary herbs; Polyphenols

Indexed keywords

2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; FREE RADICAL; SULFONIC ACID DERIVATIVE;

ARTICLE; COOKING; FOOD HANDLING; FOOD PRESERVATION; HEALTH FOOD; HUMAN; METABOLISM; OXIDATION REDUCTION REACTION; SPICE; TIME;

ANTIOXIDANTS; BENZOTHIAZOLES; COOKERY; FOOD PRESERVATION; FOOD TECHNOLOGY; FREE RADICALS; HEALTH FOOD; HUMANS; OXIDATION-REDUCTION; SPICES; SULFONIC ACIDS; TIME FACTORS;

CINNAMOMUM VERUM; FOENICULUM VULGARE; LAVANDULA; PETROSELINUM CRISPUM; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS; ZINGIBER OFFICINALE;

EID: 44449144909     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-007-0068-2     Document Type: Article

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