Evaluation of in vitro antioxidant activities of lemon juice for safety assessment

American Journal of Food Technology

Volumn 7, Issue 11, 2012, Pages 708-714

  Hajimahmoodi, Mannan ^a   Aliabadipoor, Maliheh ^a   Moghaddam, Ghazaleh ^a   Sadeghi, Naficeh ^a   Oveisi, Mohammad Reza ^a   Jannat, Behrooz ^b  

^a TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

Author keywords

Ascorbic acid content; DPPH HPLC assay; Folin Ciocalteu; Lemon juice antioxidant

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FOLIN-CIOCALTEU; LEMON JUICE; MEASURED PARAMETERS; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS; ASCORBIC ACID; SAFETY ENGINEERING;

CITRUS FRUITS;

EID: 84890308091     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2012.708.714     Document Type: Article

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