Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-fourier transformed infrared spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5215-5221

  Lu, Xiaonan ^a   Ross, Carolyn F ^a   Powers, Joseph R ^a   Aston, D Eric ^b   Rasco, Barbara A ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

Antioxidant; Chemometrics; DF PCA; FT IR; Garlic; Phenolic; PLSR

Indexed keywords

ANTIOXIDANT; CHEMOMETRICS; DF-PCA; FT-IR; GARLIC; PHENOLIC; PLSR;

ASSAYS; FUNCTIONAL GROUPS; INFRARED SPECTROSCOPY; PHENOLS; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

FOURIER TRANSFORMS;

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; GARLIC; INFRARED SPECTROSCOPY; METHODOLOGY; REGRESSION ANALYSIS;

ALLIUM; ANTIOXIDANTS; GARLIC; LEAST-SQUARES ANALYSIS; PHENOLS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

ALLIUM AMPELOPRASUM; ALLIUM SATIVUM;

EID: 79957939456     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201254f     Document Type: Article

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