A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments
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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