Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 1881-1888

  Rahaiee, Somayeh ^a   Moini, Sohrab ^a   Hashemi, Maryam ^b   Shojaosadati, Seyed Abbas ^c  

^a UNIVERSITY OF TEHRAN   (Iran)

^b AGRICULTURAL BIOTECHNOLOGY RESEARCH INSTITUTE OF IRAN ABRII   (Iran)

^c TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Antioxidant activity; Bioactive compounds; Saffron; Saffron extracts

Indexed keywords

ANTIOXIDANTS; PIGMENTS; PRODUCT DESIGN;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPONENTS; BIOACTIVE COMPOUNDS; CAROTENOID COMPOUNDS; FUNCTIONAL PRODUCTS; SAFFRON; SAFFRON EXTRACTS; SYNERGISTIC EFFECT;

FOOD ADDITIVES;

EID: 84925839238     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1238-x     Document Type: Review

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