Antioxidant activities of hot water extracts from various spices

International Journal of Molecular Sciences

Volumn 12, Issue 6, 2011, Pages 4120-4131

  Kim, Il Suk ^a   Yang, Mi Ra ^a   Lee, Ok Hwan ^b   Kang, Suk Nam ^a  

^a Gyeongsang National University   (South Korea)

^b Kangwon National University   (South Korea)

Author keywords

Antioxidant activity; Radical scavenging activity; Spices; Total flavonoid content; Total phenolic content

Indexed keywords

ASCORBIC ACID; CATECHIN; FLAVONOID; HOT WATER; HYDROXYL RADICAL; PHENOL DERIVATIVE; QUERCETIN; SUPEROXIDE; TURMERIC; ANTIOXIDANT; PLANT EXTRACT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; CARAWAY; CHEMICAL COMPOSITION; CLOVE; CONTROLLED STUDY; CORIANDER; CUMIN; EXTRACTION; FENNEL; FOOD PROCESSING; HERB; MARJORAM; MEAT INDUSTRY; OREGANO; PHYTOCHEMISTRY; ROSEMARY; SAVORY; SPICE; THYME; CARUM; CHEMISTRY; HEAT; ISOLATION AND PURIFICATION; METABOLISM; ORIGANUM; OXIDATION REDUCTION REACTION; ROSMARINUS;

CARUM CARVI; CORIANDRUM SATIVUM; CUMINUM CYMINUM; CURCUMA LONGA; FOENICULUM VULGARE; OCIMUM; ORIGANUM; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

ANTIOXIDANTS; CARUM; FLAVONOIDS; HOT TEMPERATURE; ORIGANUM; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; ROSMARINUS; WATER;

EID: 79959711210     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms12064120     Document Type: Article

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