Comparison of phytochemical constituents and antioxidant activities of aqueous and alcoholic extracts of saffron-Reference-Cited by-同舟云学术

Comparison of phytochemical constituents and antioxidant activities of aqueous and alcoholic extracts of saffron

Published:2015-04 Issue:4 Volume:7 Page:521-529
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Rahaiee S.¹,Hashemi M.²,Moini S.¹,Shojaosadati S. Abbas³,Razavi S. H.¹

Affiliation:

1. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran

2. Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Shahid Fahmideh street, P.O. Box 31535-1897, Karaj, Iran

3. Biotechnology Group, Department of Chemical Engineering, Tarbiat Modarres University, P.O. Box 14115-143, Tehran 82883803, Iran

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0376

Reference31 articles.

1. COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON (CROCUS SATIVUS L.)

2. Radical scavenging activity ofCrocus sativus L. extract and its bioactive constituents

3. New Applications and Mechanisms of Action of Saffron and its Important Ingredients

4. HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources

5. Antioxidant potential of crocins and ethanol extracts of Gardenia jasminoides ELLIS and Crocus sativus L.: A relationship investigation between antioxidant activity and crocin contents

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