Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds

Journal of Functional Foods

Volumn 3, Issue 3, 2011, Pages 179-189

  Hossain, Mohammad B ^a,b   Patras, Ankit ^b   Barry Ryan, Catherine ^a   Martin Diana, Ana B ^a   Brunton, Nigel P ^c  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY OF GUELPH   (Canada)

^c ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Antioxidant activity; Hierarchical cluster analysis; Polyphenol; Principal component analysis; Spices

Indexed keywords

ACINOS ARVENSIS; APIUM GRAVEOLENS VAR. DULCE; CUMINUM CYMINUM; FOENICULUM VULGARE; OCIMUM; ORIGANUM; PETROSELINUM CRISPUM; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 79957657212     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2011.03.010     Document Type: Article

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