Phenolic constituents of extract from mao luang seeds and skin-pulp residue and its antiradical and antimicrobial capacities

Journal of Food Biochemistry

Volumn 35, Issue 6, 2011, Pages 1671-1679

  Butkhup, Luchai ^a   Samappito, Supachai ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; AMERICAN TYPE CULTURE COLLECTIONS; ANTHOCYANIN CONTENT; ANTI-MICROBIAL ACTIVITY; ANTIRADICAL ACTIVITIES; FLAVONOID CONTENT; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; HEALTH BENEFITS; HEALTH PROMOTION; IN-VITRO; INHIBITING EFFECT; INHIBITORY ACTIVITY; METHANOL EXTRACT; METHANOLIC EXTRACTS; OXIDATIVE REACTION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PROCYANIDINS; RED WINE; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS; THAILAND; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; WASTE PRODUCTS;

ANTHOCYANINS; BACTERIA; FREE RADICALS; METHANOL; SEED; WINE;

PHENOLS;

ENTEROCOCCUS FAECALIS; NEGIBACTERIA; POSIBACTERIA; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS;

EID: 83055184283     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00491.x     Document Type: Article

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