Separation of Curcuminoids Enriched Fraction from Spent Turmeric Oleoresin and Its Antioxidant Potential

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Nagarajan, S ^a   Kubra, I Rahath ^a   Rao, L Jagan Mohan ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant and radical scavenging; Curcuma longa; Curcuminoids; Oleoresin; Reducing power

Indexed keywords

ANTIOXIDANT; CURCUMIN; DRUG DERIVATIVE; FOOD DYE; OLEORESINS; PHENOL DERIVATIVE; PLANT EXTRACT; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CURCUMA LONGA; ECONOMICS; FOOD INDUSTRY; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; RHIZOME;

ANTIOXIDANTS; CURCUMA; CURCUMIN; FOOD COLORING AGENTS; FOOD-PROCESSING INDUSTRY; INDUSTRIAL WASTE; PHENOLS; PLANT EXTRACTS; PLANT OILS; RHIZOME;

CURCUMA LONGA;

EID: 77955800076     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01696.x     Document Type: Article

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