Comparative study of the anti-oxidant activity of the total polyphenols extracted from Hibiscus Sabdariffa L., Glycine max L. Merr., yellow tea and red wine through reaction with DPPH free radicals

Arabian Journal of Chemistry

Volumn 9, Issue 1, 2016, Pages 1-8

  Andzi Barhe T ^a   Feuya Tchouya, G R ^a  

^a UNIVERSITÉ DES SCIENCES ET TECHNIQUES DE MASUKU   (Gabon)

Author keywords

Antioxidant; Glycine max; Polyphenols; Red wine; Sabdariffa Hibiscus; Yellow tea

Indexed keywords

AGENTS; AMINO ACIDS; ANTIOXIDANTS; CHEMICAL COMPOUNDS; FREE RADICALS; ORGANIC ACIDS; SCAVENGING; WINE;

GLYCINE MAX; POLYPHENOLS; RED WINE; SABDARIFFA HIBISCUS; YELLOW TEAS;

ASCORBIC ACID;

EID: 84956857639     PISSN: 18785352     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.arabjc.2014.11.048     Document Type: Review

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