Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

LWT

Volumn 58, Issue 2, 2014, Pages 321-326

  Przygodzka, Małgorzata ^a   Zielińska, Danuta ^b   Ciesarová, Zuzana ^c   Kukurová, Kristina ^c   Zieliński, Henryk ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^c FOOD RESEARCH INSTITUTE   (Slovakia)

Author keywords

Antioxidant capacity; Cyclic voltammetry; Phenolic compounds; Photochemiluminescence; Spices

Indexed keywords

ANTIOXIDANTS; ETHANOL; ORGANIC SOLVENTS; PHENOLS;

'SPICE'; ANTIOXIDANT CAPACITY; CAPACITY VALUE; ETHANOL-WATER; PHENOLIC COMPOUNDS; PHOTOCHEMILUMINESCENCE; SCAVENGING CAPACITY; TOTAL FLAVONOIDS; TOTAL PHENOLICS; VOLTAMMETRY METHODS;

CYCLIC VOLTAMMETRY;

CINNAMOMUM VERUM; CORIANDRUM SATIVUM; ELETTARIA CARDAMOMUM; FOENICULUM VULGARE; ILLICIUM VERUM; MYRISTICA FRAGRANS; MYRRHIS ODORATA; PIMENTA DIOICA; SYZYGIUM AROMATICUM; ZINGIBER OFFICINALE;

EID: 84901254859     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.019     Document Type: Article

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