Effect of different solvents on polyphenolic content, antioxidant capacity and antibacterial activity of irish york cabbage

Journal of Food Biochemistry

Volumn 36, Issue 3, 2012, Pages 344-358

  Jaiswal, Amit Kumar ^a   Rajauria, Gaurav ^a   Abu Ghannam, Nissreen ^a   Gupta, Shilpi ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTICANCER PROPERTIES; ANTIOXIDANT CAPACITY; ANTIOXIDATIVE CAPACITY; BIOACTIVE COMPOUNDS; BREAKDOWN PRODUCTS; BROAD SPECTRUM; CONCENTRATION-DEPENDENT; CRUDE EXTRACT; DIFFERENT SOLVENTS; EXTRACTION SOLVENTS; EXTRACTION YIELD; GALLIC ACIDS; GLUCOSINOLATES; LIPID PEROXIDATION; LISTERIA MONOCYTOGENES; METHANOLIC EXTRACTS; POLYPHENOLIC CONTENT; POLYPHENOLS; REACTIVE OXYGEN SPECIES; REDUCING POWER;

ACETONE; ETHANOL; FATTY ACIDS; HYDROGEN PEROXIDE; METHANOL; ORGANIC SOLVENTS; PHENOLS;

SOLVENT EXTRACTION;

BRASSICA OLERACEA VAR. CAPITATA; LISTERIA MONOCYTOGENES;

EID: 84861820520     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00545.x     Document Type: Article

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