Antioxidant Properties and Evaluation of Phytochemical Composition of Salvia verbenaca L. Extracts at Different Developmental Stages-Reference-Cited by-同舟云学术

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Antioxidant Properties and Evaluation of Phytochemical Composition of Salvia verbenaca L. Extracts at Different Developmental Stages

Published:2015-02-03 Issue:1 Volume:70 Page:15-20
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Ben Farhat Mouna,Chaouch-Hamada Rym,Sotomayor Jose A.,Landoulsi Ahmed,Jordán María J.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-015-0466-9.pdf

Reference30 articles.

1. Rauter AP, Dias C, Martins A, Branco I, Neng NR, Nogueira JM, Goulart M, Silva FVM, Justino J, Trevitt C, Waltho JP (2012) Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: phenolic profile, antioxidant activity and prion binding properties. Food Chem 132:1930–1935

2. López V, Akerreta S, Casanova E, García-Mina JM, Cavero RY, Calvo MI (2007) In vitro antioxidant and anti-rhizopus activities of Lamiaceae herbal extracts. Plant Foods Hum Nutr 62:151–155

3. Quispe C, Viveros-Valdez E, Schmeda-Hirschmann G (2012) Phenolic constituents of the Chilean herbal tea Fabiana imbricata R. et P. Plant Foods Hum Nutr 67:242–246

4. Sreelatha S, Padma RP (2009) Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity. Plant Foods Hum Nutr 64:303–311

5. Croteau RKT, Lewis NG (2000) Natural products (secondary metabolites). American Society of Plant Biologists, Rockville

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