Comprehensive Evaluation of Antioxidant Potential of 10 Salvia Species Using High Pressure Methods for the Isolation of Lipophilic and Hydrophilic Plant Fractions

Plant Foods for Human Nutrition

Volumn 71, Issue 1, 2016, Pages 64-71

  Šulniūtė, Vaida ^a   Ragažinskienė, Ona ^b   Venskutonis, Petras Rimantas ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

Author keywords

Antioxidant capacity; QUENCHER antioxidant assay; Salvia spp; Total phenolic content

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; SOLVENT;

CHEMICAL PHENOMENA; CHEMISTRY; DIETARY SUPPLEMENT; EVALUATION STUDY; FRACTIONATION; FUNCTIONAL FOOD; ISOLATION AND PURIFICATION; SALVIA;

ANTIOXIDANTS; CHEMICAL FRACTIONATION; DIETARY SUPPLEMENTS; FUNCTIONAL FOOD; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PHENOLS; PLANT EXTRACTS; SALVIA; SOLVENTS;

EID: 84961145401     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-015-0526-1     Document Type: Article

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