Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions

Journal of the Science of Food and Agriculture

Volumn 94, Issue 5, 2014, Pages 911-918

  Skowyra, Monika ^a   Falguera, Víctor ^b   Gallego, Gabriela ^a   Peiró, Sara ^a   Almajano, María Pilar ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b IRTA   (Spain)

Author keywords

Caesalpinia spinosa; Emulsions; Flavonoids; Peroxide value; Phenolics

Indexed keywords

CAESALPINIA; CAESALPINIA SPINOSA;

ALCOHOL; ANTIOXIDANT; EMULSION; FLAVONOID; FOOD PRESERVATIVE; GALLIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SOLVENT; WATER;

CAESALPINIA; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FOOD STORAGE; FRUIT; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; PERU; PH; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SPAIN; ULTRASOUND;

ANTIOXIDANTS; CAESALPINIA; EMULSIONS; ETHANOL; FLAVONOIDS; FOOD PRESERVATIVES; FOOD STORAGE; FRUIT; GALLIC ACID; HYDROGEN-ION CONCENTRATION; MODELS, CHEMICAL; OXIDATION-REDUCTION; PERU; PHENOLS; PLANT EXTRACTS; PRINCIPAL COMPONENT ANALYSIS; SOLVENTS; SPAIN; ULTRASONICS; WATER;

EID: 84900621206     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6335     Document Type: Article

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