Phenolic and Triterpenoid Antioxidants from Origanum majorana L. Herb and Extracts Obtained with Different Solvents-Reference-Cited by-同舟云学术

Phenolic and Triterpenoid Antioxidants from Origanum majorana L. Herb and Extracts Obtained with Different Solvents

Published:2004-12-13 Issue:1 Volume:53 Page:17-21
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vági E.¹,Rapavi E.¹,Hadolin M.¹,Vásárhelyiné Perédi K.¹,Balázs A.¹,Blázovics A.¹,Simándi B.¹

Affiliation:

1. Department of Chemical Engineering, Budapest University of Technology and Economics, Müegyetem rkp. 3, H-1521 Budapest, Hungary, Department of Medicine, Semmelweis University, Szentkirályi Str. 46, H-1088 Budapest, Hungary, VITIVA d.o.o., Nova vas 98, SLO-2281 Markovci, Slovenia, Central Food Research Institute, Herman O. u. 15, H-1022 Budapest, Hungary, and Department of Pharmacognosy, Semmelweis University, Üllöi Str. 26, H-1085 Budapest, Hungary

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048777p

Reference35 articles.

1. An evaluation of the antioxidant and antiviral action of extracts of rosemary and provençal herbs

2. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

3. Apianane terpenoids from Salvia officinalis

4. Solvent extraction study of antioxidants from Balm ( Melissa officinalis L.) leaves

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