Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 2934-2941

  Mahendra Kumar, C ^a   Singh, Sridevi Annapurna ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antimicrobial activity; Antioxidant; Free radicals; Lignans; Sesamin; Sesamol

Indexed keywords

ANTIMICROBIAL AGENTS; ESSENTIAL OILS; FOOD PROCESSING; FREE RADICALS; FRUITS; MICROORGANISMS; MOLECULES; OILS AND FATS; SCAVENGING; VEGETABLE OILS;

ANTI-MICROBIAL ACTIVITY; ANTIBACTERIAL PROPERTIES; DPPH RADICAL SCAVENGING ACTIVITIES; FREE RADICAL SCAVENGERS; LIGNANS; MINIMAL INHIBITORY CONCENTRATION; SESAMIN; SESAMOL;

ANTIOXIDANTS;

MALUS X DOMESTICA; SESAMUM INDICUM; SOLANUM TUBEROSUM;

EID: 84939415618     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1334-6     Document Type: Article

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