Microwave assisted extraction of phenolic compounds from four different spices

Molecules

Volumn 15, Issue 9, 2010, Pages 6365-6374

  Gallo, Monica ^a   Ferracane, Rosalia ^a   Graziani, Giulia ^a   Ritieni, Alberto ^a   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antioxidant activity; Food composition; MAE; Phenolic compounds; Spices

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ISOLATION AND PURIFICATION; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION; SPICE;

ANTIOXIDANTS; FLAVONOIDS; MICROWAVES; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; SPICES;

EID: 77957315883     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules15096365     Document Type: Article

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