A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9770-z
Abstract: Spices and condiments are rich sources of potent antioxidants. In the present investigation, total equivalent antioxidant capacities (TEAC) of 39 spices were studied using 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging, and cupric reducing antioxidant… read more here.
Keywords: polyphenols contents; study polyphenols; comprehensive study; contents antioxidant ... See more keywords
Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Analytical Chemistry"
DOI: 10.1155/2017/2367453
Abstract: Polyphenols of fruits and vegetables form an important part of human dietary compounds. Relatively little is known about accumulation of phenolics during fruits ripening process. The goal of this work was to study the changes… read more here.
Keywords: polyphenols contents; changes polyphenols; tomato; phenolic compounds ... See more keywords