Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy-Reference-Cited by-同舟云学术

Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy

Published:2011-04-29 Issue:10 Volume:59 Page:5215-5221
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lu Xiaonan¹,Ross Carolyn F.¹,Powers Joseph R.¹,Aston D. Eric²,Rasco Barbara A.¹

Affiliation:

1. School of Food Science, P.O. Box 646376, Washington State University, Pullman, Washington 99164-6376, United States

2. Department of Chemical & Materials Engineering, P.O. Box 441021, University of Idaho, Moscow, Idaho 83844-1021, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201254f

Reference26 articles.

1. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)

2. Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

3. Identification and quantification of valuable plant substances by IR and Raman spectroscopy

4. Antioxidant Functions of Selected Allium Thiosulfinates and S-Alk(en)yl-l-Cysteine Sulfoxides

5. Antioxidant Activity of Several Allium Members

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