In vitro assessment of antioxidant capacity and phenolic contents of some lentil (Lens culinaris L.) cultivars commonly consumed in Algeria
Author:
Publisher
Springer Science and Business Media LLC
Subject
Materials Chemistry,Industrial and Manufacturing Engineering,General Chemical Engineering,Biochemistry,General Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s11696-023-02807-2.pdf
Reference86 articles.
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2. Alma MH, Mavi A, Yildirim A, Digrak M, Hirata T (2003) Screening chemical composition and in vitro antioxidant and antimicrobial activities of the essential oils from Origanum syriacum L. growing in Turkey. Biol Pharm Bull 26(12):1725–1729
3. Alothman M, Bhat R, Karim A (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115(3):785–788
4. Alshikh N, de Camargo AC, Shahidi F (2015) Phenolics of selected lentil cultivars: antioxidant activities and inhibition of low-density lipoprotein and DNA damage. J Funct Foods 18:1022–1038
5. Amarowicz R, Estrella I, Hernández T, Dueñas M, Troszyńska A, Agnieszka K, Pegg RB (2009) Antioxidant activity of a red lentil extract and its fractions. Int J Mol Sci 10(12):5513–5527
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