Study of Antioxidant Activity of Biologically Active Compounds Isolated from Green Vegetables by Coupled Analytical Techniques

Food Analytical Methods

Volumn 6, Issue 2, 2013, Pages 630-636

  Ligor, Magdalena ^a   Trziszka, Tadeusz ^b   Buszewski, Bogusław ^a  

^a NICOLAUS COPERNICUS UNIVERSITY   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Flavonoids; Green vegetables; Lutein; Polyphenols; Radical scavenging activity

Indexed keywords

BIOACTIVITY; EFFLUENT TREATMENT; FLAVONOIDS; FREE RADICALS; PLANT EXTRACTS; SPECTROPHOTOMETRY; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; VEGETABLES;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; BIOLOGICALLY ACTIVE COMPOUNDS; LUTEIN; POLYPHENOLS; RADICAL SCAVENGING ACTIVITY; RADICAL SCAVENGING ACTIVITY (RSA); SPECTRO-PHOTOMETRIC METHOD;

ANTIOXIDANTS;

SPINACIA OLERACEA;

EID: 84875055201     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-012-9367-9     Document Type: Article

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