Phenolic content and antioxidant activity of different extracts from ocimum basilicum, apium graveolens and lepidium sativum seeds

Journal of Food Biochemistry

Volumn 35, Issue 1, 2011, Pages 62-79

  Aydemir, Tülin ^a   Becerik, Seda ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDATIVE PROPERTY; APIUM GRAVEOLENS; CHELATING ACTIVITY; CHRONIC DISEASE; DIETARY SUPPLEMENTS; EPIDEMIOLOGICAL STUDIES; HEALTH BENEFITS; LEPIDIUM SATIVUM; METHANOL EXTRACT; NUTRACEUTICALS; OCIMUM BASILICUM; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PLANT MATERIAL; REDUCING POWER; SCAVENGING ACTIVITIES; SCAVENGING EFFECT; SEEDS EXTRACTS; SUPEROXIDE RADICAL; TOTAL PHENOLIC CONTENT; TOTAL PHENOLS; WATER EXTRACTS;

ETHANOL; HEALTH RISKS; METHANOL; OXYGEN; PHENOLS; PLANTS (BOTANY); SEED; WATER CONTENT;

SOLVENT EXTRACTION;

APIUM GRAVEOLENS; APIUM GRAVEOLENS VAR. DULCE; LEPIDIUM SATIVUM; OCIMUM; OCIMUM BASILICUM;

EID: 79551668065     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00366.x     Document Type: Article

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