Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content-Reference-Cited by-同舟云学术

Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

Published:2014-09-02 Issue:4 Volume:69 Page:337-343
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Pereira Marina Pelincer,Tavano Olga Luisa

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-014-0439-4.pdf

Reference34 articles.

1. Vinson JA, Hao Y, Su X, Zubik L (1998) Phenol antioxidant quantity and quality in foods: vegetables. J Agric Food Chem 46:3630–3634

2. Rice-Evans C, Miller N, Paganga G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci 2:152–159

3. Biesalski HK, Dragsted LO, Elmadfa I et al (2009) Bioactive compounds: definition and assessment of activity. Nutr 25:1202–1205

4. Espın JC, Garcıa-Conesa MT, Tomas-Barberan FA (2007) Nutraceuticals: facts and fiction. Phytochem 68:2986–3008

5. Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD (2002) Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am J Med 113:71S–88S

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties;Journal of Food Measurement and Characterization;2024-05-15

2. LC-MS/MS and GC/MS Profiling of Petroselinum sativum Hoffm. and Its Topical Application on Burn Wound Healing and Related Analgesic Potential in Rats;Metabolites;2023-02-11

3. Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread;Applied Sciences;2022-08-08

4. Changes in the Antioxidant Micronutrients and Volatile Metabolomics Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat Extracted Coconut Oil;Journal of Culinary Science & Technology;2022-03-28

5. Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction;Current Research in Food Science;2022