Antioxidant activity, phenol and flavonoid contents of different teucrium chamaedrys l. Exstracts

Biotechnology and Biotechnological Equipment

Volumn 24, Issue , 2010, Pages 82-86

  Stankovic M ^a   Topuzovic M ^a   Markovic A ^a   Pavlovic D ^a   Solujic S ^a   Niciforovic N ^a   Mihailovic V ^a  

^a UNIVERSITY OF KRAGUJEVAC   (Serbia)

Author keywords

Antioxidative activity; Flavonoid; Phenols; Teucrium chamaedrys L; Wall germander

Indexed keywords

EID: 78650054831     PISSN: 13102818     EISSN: None     Source Type: Journal    
DOI: 10.1080/13102818.2010.10817816     Document Type: Article

References (26)

1. Alberti A., Amorati R., Campredon M., Lucarini M., Macciantelli D., and Pedulli F.G., (2009) Acta Alimentaria, 38(4), 427–436.
2. Amarowicz R., Pegg B., Rahimi-Moghaddam P., Barl B., and Weil J., (2003) Food Chemistry, 84, 551–562.
3. Borneo R., León E. A., Aguirre A., Ribotta P., and Cantero J., (2008) Food Chemistry, 112, 664–670.
4. Chen C., Pearson M.A., and Gray I.J., (1992) Food Chemistry, 43(3), 177–183.
5. Čanadanović-Brunet J., Ćetković G., Đilas S., Tumbas T., Bogdanović G., Mandić A., Markov S., Cvetković D., and Čanadanović V., (2008) Journal of Medicinal Food, 11(1), 133–143.
6. Dasgupta A., and Bernard D., (2006) Arch Pathol Lab Med, 130, 521–528.
7. Ghosh T., Maity K.T., Sengupta P., Dash K.D., and Bose A., (2008) Iranian Journaj of Pharmaceutical Research, 7(1), 61–68.
8. Gulec M., Ogur R., Gul H., Korkmaz A., and Bakir B., (2009) Pak. J. Pharm. Sci., 22, 521–528.
9. Josifović M., ed. (1970–1977) SANU, I-IX.
10. Kahl R., and Kappus H., (1993) Z Lebensm Unters Forsch, 196(4), 329–338.
11. Katalinić V., Miloš M., Kulšić T., and Jukić M., (2004) Food Chemistry, 94, 550–557.
12. Kumarasamy Y., Byres M., Cox P.J., Jasapars M., Nahar L., and Sarker S.D., (2007) Phytother. Res. 21, 615–621.
13. Min G., and Chun-Zhao L., (2005) World Journal of Microbyology & Biotechnology, 21, 1461–1463.
14. Mohsen M.S., and Ammar S.M.A., (2008) Food chemistry, 112, 595–598.
15. Mulabagal V., and Tsay H., (2004) International Journal of Applied Science and Engineering, 2(1), 29–48.
16. Ognjanović B.I, Marković S.D., Pavlović S.Z., Žikić R.V., Štajn A.Š., and Saičić Z.S., (2008) Physiol Res, 57(3), 403–411.
17. Ph. Jug. IV, Pharmacopoeia Jugoslavica (1984) National Institute for Health Protection.
18. Quettier D.C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M.C., Cayin J.C., Bailleul F., and Trotin F., (2000) J. Ethnopharmacol 72, 35–42.
19. Robertson D., (2007) BLACPMA 6 (4), 125–128.
20. Rohman A., Riyanto S., Yuniarti N., Saputra W.R., and Utami R., (2010) International Food Research Journal, 17, 97–106.
21. Sharififar F., Nudeh-Dehghn G., and Mirtajaldini M., (2008) Food Chemistry 112, 885–888.
22. Tekao T., Watanabe N., Yagi I., and Sakata K., (1994) Biosci. Biotechnol. Biochem. 58, 1780–1783.
23. Tosun M., Ercisli S., Sengul M., Ozer H., and Polat T., (2009) Bilogical Research, 42(2), 175–181.
24. Tutin G., ed. (1964–1980) Cambridge University Press, London, I–V.
25. Zheng W., and Wang Y.S., (2001) J. Agric. Food Chem.49(11), 5165–5170.
26. Zhou K., and Yu L., (2004) LWT, 37, 717–721.