Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems-Reference-Cited by-同舟云学术

Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems

Published:2018-02-13 Issue:2 Volume:23 Page:402
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Sepahpour Shabnam,Selamat Jinap^ORCID,Abdul Manap Mohd,Khatib Alfi,Abdull Razis Ahmad

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/2/402/pdf

Reference33 articles.

1. Polyphenols, carotenoids, and ascorbic acid in underutilized medicinal vegetables

2. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica

3. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

4. Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains

5. Extraction of phenolic compounds from green walnut fruits in different solvents

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