Antioxidant properties of ethanolic extract from Ramulus mori (Sangzhi)

Food Science and Technology International

Volumn 15, Issue 5, 2009, Pages 435-444

  Zhang, Zuofa ^a,b   Jin, Jie ^a   Shi, Liangen ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Antioxidant activity; Chelating activity; DPPH scavenging activity; Oxyresveratrol; Ramulus mori; Reducing power

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHELATING ACTIVITY; DOSE-DEPENDENT MANNER; ETHANOLIC EXTRACTS; EXPERIMENTAL MODELS; HPLC METHOD; HYDROXIDE RADICALS; HYDROXYL RADICALS; NATURAL ANTIOXIDANTS; POTENT ANTIOXIDANTS; POTENTIAL SOURCES; REDUCING POWER; SCAVENGING ACTIVITIES; SPECTRAL ANALYSIS; SUPEROXIDE RADICAL; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS;

ASSAYS; OXYGEN; PHENOLS; SPECTRUM ANALYSIS; SPECTRUM ANALYZERS;

CHELATION;

EID: 76449106040     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209350277     Document Type: Article

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