Differential effects of processing methods on total phenolic content, antioxidant and antimicrobial activities of three species of Solanum

Journal of Food and Drug Analysis

Volumn 20, Issue 4, 2012, Pages

  Nithiyanantham, Srinivasan ^a   Varadharajan, Subramanian ^a   Siddhuraju, Perumal ^a  

^a BHARATHIAR UNIVERSITY   (India)

Author keywords

Antioxidant activity; Free radical scavenging capacity and antimicrobial activity; Phenolics; Solanaceous vegetable; Tannins

Indexed keywords

AMIKACIN; ANTIBIOTIC AGENT; ANTIOXIDANT; CAROTENOID; CIPROFLOXACIN; GENTAMICIN; LINOLEIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SOLANUM TORVUM EXTRACT; SOLANUM VIOLACEUM EXTRACT; SOLANUM XANTHOCARPUM EXTRACT; STREPTOMYCIN; TETRACYCLINE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ELECTRON TRANSPORT; ESCHERICHIA COLI; KLEBSIELLA PNEUMONIAE; LEATHER INDUSTRY; NONHUMAN; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHI; SOLANUM; SOLANUM TORVUM; SOLANUM VIOLACEUM; SOLANUM XANTHOCARPUM; STAPHYLOCOCCUS AUREUS;

EID: 84875151543     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.6227/jfda.2012200414     Document Type: Article

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