Antioxidant activity and rosmarinic acid changes in salicylic acid-treated Thymus membranaceus shoots

Food Chemistry

Volumn 130, Issue 2, 2012, Pages 362-369

  Pérez Tortosa, Víctor ^a   López Orenes, Antonio ^a   Martínez Pérez, Ascensión ^a   Ferrer, María A ^a   Calderón, Antonio A ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidant activity; Rosmarinic acid; Shoot cultures; Thymus membranaceus; Total phenolic content

Indexed keywords

ANTIOXIDANT ACTIVITIES; ROSMARINIC ACID; SHOOT CULTURES; THYMUS MEMBRANACEUS; TOTAL PHENOLIC CONTENT;

HEXANE; METHANOL; OLEFINS; PHENOLS; TISSUE; TISSUE CULTURE;

AGENTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALCOHOL; ALKADIENE; HEXANE; PHENOL; ROSMARINIC ACID; SALICYLIC ACID; WATER;

ARTICLE; CHEMICAL PARAMETERS; CONTROLLED STUDY; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; IN VITRO STUDY; MEDICINAL PLANT; NONHUMAN; SHOOT; SPAIN; THYMUS MEMBRANACEUS; TISSUE CULTURE; TOTAL SOLUBLE PHENOL CONTENT;

EID: 80052262168     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.051     Document Type: Article

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