Nutritional evaluation and antioxidant activity of sesame sprouts

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 799-803

  Liu, Benguo ^a   Guo, Xiaona ^b   Zhu, Kexue ^b   Liu, Yang ^a  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant; Functional food; Phenolic compound; Sesame sprout

Indexed keywords

AMINOBUTYRIC ACIDS; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; CRUDE FAT; DIETARY SOURCES; FATTY ACID COMPOSITION; FREE AMINO ACIDS; FUNCTIONAL FOODS; FUNCTIONAL INGREDIENT; NATURAL ANTIOXIDANTS; NUTRITIONAL EVALUATIONS; PHENOLIC COMPOUNDS; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; SESAME SPROUT; SESAMIN; SPROUT GROWTH; TOTAL PHENOLIC CONTENT;

AMINO ACIDS; PHENOLS; UNSATURATED FATTY ACIDS;

AGENTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 AMINOBUTYRIC ACID; ANTIOXIDANT; FATTY ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SESAME EXTRACT; SESAMIN; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; LIPID COMPOSITION; NONHUMAN; NUTRITIONAL ASSESSMENT; PLANT SEED; SESAME; SESAME SPROUT; SPROUT;

SESAMUM INDICUM;

EID: 79960195907     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.024     Document Type: Article

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