Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions
View/Open
jsfa6335.pdf (267,9Kb) (Restricted access)
Request copy
Què és aquest botó?
Aquest botó permet demanar una còpia d'un document restringit a l'autor. Es mostra quan:
- Disposem del correu electrònic de l'autor
- El document té una mida inferior a 20 Mb
- Es tracta d'un document d'accés restringit per decisió de l'autor o d'un document d'accés restringit per política de l'editorial
Cita com:
hdl:2117/20615
Document typeArticle
Defense date2013-09-14
Rights accessRestricted access - publisher's policy
Except where otherwise noted, content on this work
is licensed under a Creative Commons license
:
Attribution-NonCommercial-NoDerivs 3.0 Spain
Abstract
The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered
intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of
tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of
scavenging capacity against a radical ABTS
+
, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant
power (FRAP).
CitationSkowyra, M. [et al.]. Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions. "Journal of the science of food and agriculture", 14 Setembre 2013.
ISSN0022-5142
Files | Description | Size | Format | View |
---|---|---|---|---|
jsfa6335.pdf![]() | 267,9Kb | Restricted access |