Antioxidant components and properties of dry heat treated clove in different extraction solvents
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Antioxidant components and properties of dry heat treated clove in different extraction solvents
Authors
Keywords
Microwave heating, Roasting, Total phenols, Tannins, Free radical scavenging assay, Reducing power
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 4, Pages 1993-2000
Publisher
Springer Nature
Online
2015-12-03
DOI
10.1007/s13197-015-2113-8
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Spices and herbs: Natural sources of antioxidants – a mini review
- (2015) Milda E. Embuscado Journal of Functional Foods
- Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica
- (2013) Quy Diem Do et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Antioxidant Potential of Spices and Their Active Constituents
- (2012) K. Srinivasan CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications
- (2011) M.S. Brewer COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
- (2011) C. Le Bourvellec et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices
- (2011) Jean Albert Michiels et al. FOOD CHEMISTRY
- Antioxidant Activities of Hot Water Extracts from Various Spices
- (2011) Il-Suk Kim et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Antioxidant Activity of Eugenol: A Structure–Activity Relationship Study
- (2011) İlhami Gülçin JOURNAL OF MEDICINAL FOOD
- Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil
- (2010) Farooq Anwar et al. GRASAS Y ACEITES
- Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence
- (2010) M.M. Jeevani Osadee Wijekoon et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Antioxidant activity of clove oil – A powerful antioxidant source
- (2010) İlhami Gülçin et al. Arabian Journal of Chemistry
- A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour
- (2009) Vineet Kumar et al. FOOD RESEARCH INTERNATIONAL
- Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays
- (2009) Stéphanie Dudonné et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts
- (2009) Bushra Sultana et al. MOLECULES
- Antioxidants in Bakery Products: A Review
- (2008) B. Nanditha et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents
- (2008) M. Alothman et al. FOOD CHEMISTRY
- Protective capacities of certain spices against peroxynitrite-mediated biomolecular damage
- (2007) Su-Chen Ho et al. FOOD AND CHEMICAL TOXICOLOGY
- Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants
- (2007) Bushra Sultana et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now