Salinity impact on fruit yield, essential oil composition and antioxidant activities of Coriandrum sativum fruit extracts

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 221-225

  Neffati, Manel ^a   Sriti, Jazia ^a   Hamdaoui, Ghaïth ^a   Kchouk, Mohamed Elyes ^a   Marzouk, Brahim ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

Antioxidant activity; Coriandrum sativum; Essential oil composition; Fruit yield; Salinity

Indexed keywords

ANTIOXIDANT ACTIVITIES; CORIANDRUM SATIVUM; ESSENTIAL OIL COMPOSITION; FRUIT YIELD; SALINITY;

CHEMICAL ANALYSIS; FRUITS; METHANOL; PHENOLS; PLANTS (BOTANY); SALINITY MEASUREMENT; SODIUM CHLORIDE;

ESSENTIAL OILS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; CAMPHOR; CORIANDRUM SATIVUM EXTRACT; ESSENTIAL OIL; LINALOOL; LINOLEIC ACID; POLYPHENOL DERIVATIVE; SODIUM CHLORIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CORIANDER; DRY WEIGHT; FRUIT; HARVEST; HYDROPONICS; PHYTOCHEMISTRY; SALINITY;

CORIANDRUM SATIVUM; DRYOBALANOPS;

EID: 77955276742     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.022     Document Type: Article

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