Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

Plant Foods for Human Nutrition

Volumn 69, Issue 4, 2014, Pages 337-343

  Pereira, Marina Pelincer ^a   Tavano, Olga Luisa ^b  

^a FEDERAL UNIVERSITY OF TRIÂNGULO MINEIRO   (Brazil)

^b FEDERAL UNIVERSITY OF ALFENAS   (Brazil)

Author keywords

Antioxidant; DPPH; Flavonoids; Phaseolus vulgaris; Phenolic; Spice

Indexed keywords

PHASEOLUS VULGARIS;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; POLYPHENOL;

ALLIUM; CHEMISTRY; COMPARATIVE STUDY; COOKING; CORIANDRUM; DIET; HUMAN; LAURUS; METABOLISM; PETROSELINUM; PHASEOLUS; SPICE;

ALLIUM; ANTIOXIDANTS; BIPHENYL COMPOUNDS; COOKING; CORIANDRUM; DIET; FLAVONOIDS; HUMANS; LAURUS; PETROSELINUM; PHASEOLUS; PHENOLS; PICRATES; PLANT EXTRACTS; POLYPHENOLS; SPICES;

EID: 84916596160     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-014-0439-4     Document Type: Article

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