Ripening Stage and Extraction Method Effects on Physical Properties, Polyphenol Composition and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds

Plant Foods for Human Nutrition

Volumn 69, Issue 4, 2014, Pages 358-364

  Bettaieb Rebey, Iness ^a   Kefi, Sarra ^a   Bourgou, Soumaya ^a   Ouerghemmi, Ines ^a   Ksouri, Riadh ^a   Tounsi, Moufida Saidani ^a   Marzouk, Brahim ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

Antioxidant; Cuminum cyminum L; Extraction method; Polyphenols; Ripening

Indexed keywords

CUMINUM CYMINUM;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; 4-COUMARIC ACID; ANTIOXIDANT; BIPHENYL DERIVATIVE; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; DEPSIDE; FLAVONOID; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; POLYPHENOL; ROSMARINIC ACID; TANNIN DERIVATIVE; WATER;

ANALYSIS; CHEMISTRY; CUMINUM; HUMAN; METABOLISM; PLANT SEED; SPICE;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CINNAMATES; COUMARIC ACIDS; CUMINUM; DEPSIDES; FLAVONOIDS; HUMANS; PHENOLS; PICRATES; PLANT EXTRACTS; POLYPHENOLS; SEEDS; SPICES; TANNINS; WATER;

EID: 84916940825     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-014-0442-9     Document Type: Article

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