Simple HPLC method for resolution of curcuminoids with antioxidant potential

Journal of Food Science

Volumn 74, Issue 4, 2009, Pages

  Naidu, M Madhava ^a   Shyamala, B N ^a   Manjunatha, J R ^a   Sulochanamma, G ^a   Srinivas, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant potential; CRTO; Curcuminoids; HPLC analysis; Thin layer chromatography; Turmeric

Indexed keywords

ANTIOXIDANT; CURCUMIN; OLEORESINS; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER;

ARTICLE; CHEMISTRY; CURCUMA LONGA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; SENSITIVITY AND SPECIFICITY;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CURCUMA; CURCUMIN; FREE RADICAL SCAVENGERS; PHENOLS; PLANT EXTRACTS; SENSITIVITY AND SPECIFICITY;

CURCUMA LONGA;

EID: 65549134293     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01124.x     Document Type: Article

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