Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra (MAXIM.) HARA and identification of the major compound

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 54-59

  Lin, Lianzhu ^a   Cui, Chun ^a   Wen, Lingrong ^a   Yang, Bao ^b   Luo, Wei ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

HPLC; In vitro antioxidant capacity; Rabdosia serra; Rosmarinic acid; Stem and leaf

Indexed keywords

HPLC; IN-VITRO; RABDOSIA SERRA; ROSMARINIC ACID; STEM AND LEAF;

AGRICULTURAL PRODUCTS; CHEMICAL ANALYSIS; COLUMN CHROMATOGRAPHY; ETHANOL; FREE RADICALS; MAGNETIC RESONANCE; MASS SPECTROMETRY; METHANOL; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SOLVENT EXTRACTION;

ORGANIC SOLVENTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; BUTANOL; FERROUS ION; METHANOL; PHENOL; ROSMARINIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; COLUMN CHROMATOGRAPHY; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IRON CHELATION; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE; PLANT LEAF; PLANT STEM; PURIFICATION; RABDOSIA; RABDOSIA SERRA;

RABDOSIA SERRA;

EID: 78650210191     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.060     Document Type: Article

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