Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants

Food Chemistry

Volumn 190, Issue , 2016, Pages 559-565

  Uribe, Elsa ^a   Marín, Daniela ^a   Vega Gálvez, Antonio ^a   Quispe Fuentes, Issis ^a   Rodríguez, Angela ^a  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

Antioxidant activity; Chlorophyll content; Peppermint; Sugars; Vacuum drying

Indexed keywords

AGENTS; ANTIOXIDANTS; ATMOSPHERIC PRESSURE; CHLOROPHYLL; SUGARS;

ANTI-OXIDANT ACTIVITIES; CHLOROPHYLL CONTENTS; EFFECT OF TEMPERATURE; NATURAL ANTIOXIDANTS; PEPPERMINT; SUBATMOSPHERIC PRESSURES; VACUUM DRYING; VACUUM DRYING PROCESS;

DRYING;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ASCORBIC ACID; CALCIUM; CHLOROPHYLL; FLAVONOID; MAGNESIUM; MINERAL; PEPPERMINT; PHENOL DERIVATIVE; POTASSIUM; SUCROSE; SUGAR; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL PROCEDURES; COLOR; FOOD COMPOSITION; MENTHA PIPERITA; ORAC ASSAY; QUALITY CONTROL; TEMPERATURE; VACUUM; CHEMISTRY; FOOD STORAGE;

MENTHA X PIPERITA;

ANTIOXIDANTS; FOOD STORAGE; MENTHA PIPERITA; PHENOLS; PLANT EXTRACTS; VACUUM;

EID: 84930959047     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.108     Document Type: Article

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