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Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions

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10.1002/jsfa.6335
 
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Cita com:
hdl:2117/20615

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Skowyra, Monika
Falguera, Víctor
Gallego Iradi, María Gabriela
Peiró, Sara
Almajano Pablos, María PilarMés informacióMés informacióMés informació
Document typeArticle
Defense date2013-09-14
Rights accessRestricted access - publisher's policy
Attribution-NonCommercial-NoDerivs 3.0 Spain
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. 
URIhttp://hdl.handle.net/2117/20615
DOI10.1002/jsfa.6335
ISSN0022-5142
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  • ENGIBIO - Enginyeria i Biotecnologia - Articles de revista [58]
  • Departament d'Enginyeria Química - Articles de revista [2.116]
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