The antioxidant activity and thermal stability of lemon verbena (Aloysia triphylla) infusion

Journal of Medicinal Food

Volumn 14, Issue 5, 2011, Pages 517-527

  Abderrahim, Fatima ^a   Estrella, Seyer ^b   Susín, Cristina ^c   Arribas, Silvia M ^a   González, M Carmen ^a   Condezo Hoyos, Luis ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b Lamas Trading Export SAC   (Peru)

^c CSIC   (Spain)

Author keywords

antioxidant activity; herbal based antioxidant drinks; lemon verbena; phenylpropanoid compounds; slope lag time; specific oxyradical antioxidant capacity

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALOYSIA TRIPHYLLA EXTRACT; ANTIOXIDANT; PLANT EXTRACT; POLYPHENOL DERIVATIVE; TROLOX C; UNCLASSIFIED DRUG;

ALOYSIA TRIPHYLLA; ANTIOXIDANT ACTIVITY; ARTICLE; DRUG ISOLATION; PRIORITY JOURNAL; TEA; THERMOSTABILITY; VERBENACEAE;

ANTIOXIDANTS; BEVERAGES; BIPHENYL COMPOUNDS; CHROMANS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; GLUCOSIDES; LINEAR MODELS; PHENOLS; PICRATES; PLANT EXTRACTS; PLANT LEAVES; REACTIVE OXYGEN SPECIES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TEMPERATURE; VERBENA;

ALOYSIA TRIPHYLLA; CITRUS LIMON; VERBENA;

EID: 79956086979     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2010.0102     Document Type: Article

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