Carotenoid content, its stability during drying and the antioxidant activity of commercial coriander (Coriandrum sativum L.) varieties

Food Research International

Volumn 45, Issue 1, 2012, Pages 342-350

  Divya, Peethambaran ^a   Puthusseri, Bijesh ^a   Neelwarne, Bhagyalakshmi ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

carotene; Anti oxidant; DNA protection; HPLC; IC 50; Microwave drying

Indexed keywords

ANTI-OXIDANTS; ANTIOXIDANT ACTIVITIES; EXTRACTABILITY; GALLIC ACIDS; HPLC; HPLC-MS; IDENTICAL CONDITIONS; MICROWAVE DRYING; MULTICUTS; OVEN DRYING; PRE-FLOWERING; RESEARCH DATA; SCAVENGING HYDROXYL RADICALS; TOTAL CAROTENOIDS; TROPICAL COUNTRIES;

MICROWAVE HEATING; PIGMENTS; POPULATION STATISTICS;

DRYING;

CORIANDRUM SATIVUM;

EID: 84855562109     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.021     Document Type: Article

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