Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species
- Author
- KOSAR, M1 2 ; DORMAN, H. J. D1 ; HILTUNEN, R1
[1] Faculty of Pharmacy, Division of Pharmacognosy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), 00014, Helsinki, Finland
[2] Faculty of Pharmacy, Department of Pharmacognosy, Anadolu University, 26470 Eskişehir, Turkey - Source
Food chemistry. 2005, Vol 91, Num 3, pp 525-533, 9 p ; ref : 29 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- 1,1- Diphenyl-2- picrylhydrazyl Acid hydrolysis Antioxidants Basil Bay Hydroxyl radical Iron reduction Lamiaceae (Labiatae) Oregano Rosemary Sage Savory Thyme
- Keyword (fr)
- Antioxydant Basilic Espèce Extrait Fer Hydrolyse Hydroxyle Labiatae Ocimum basilicum Origan Romarin Rosmarinus officinalis Réduction Sarriette Sauge Thym Angiospermae Dicotyledones Epice Spermatophyta
- Keyword (en)
- Antioxidant Basil Species Extract Iron Hydrolysis Hydroxyl Labiatae Ocimum basilicum Oregano Rosemary Rosmarinus officinalis Reduction Savory Sage Thyme Angiospermae Dicotyledones Spice Spermatophyta
- Keyword (es)
- Antioxidante Albahaca Especie Extracto Hierro Hidrólisis Hidroxilo Labiatae Ocimum basilicum Orégano Romero Rosmarinus officinalis Reducción Ajedrea Salvia Tomillo Angiospermae Dicotyledones Especia Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16474596
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.06.029 
https://dx.doi.org/10.1016/j.foodchem.2004.06.029
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