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Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

✍ Scribed by Basappa Maheswarappa, Naveena; Subbaiah, Vaithiyanathan; Muthupalani, Muthukumar; Yamagani, Praveen Kumar; Mohan, Kiran; Keshapaga, Usha Rani; Vaikkathukattil Asokan, Shaju; Kalappurakkal, Ramesh Chandran

Book ID
121381860
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
206 KB
Volume
94
Category
Article
ISSN
0022-5142

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✍ Frankel, Edwin N.; Huang, Shu-Wen; Aeschbach, Robert; Prior, Elizabeth πŸ“‚ Article πŸ“… 1996 πŸ› American Chemical Society 🌐 English βš– 146 KB

The distribution of six compounds with three different polyphenol skeletons have been studied in Rosmarinus officinalis: phenolic diterpenes (carnosic acid, carnosol, and 12-O-methylcarnosic acid), caffeoyl derivatives (rosmarinic acid), and flavones (isoscutellarein 7-O-glucoside and genkwanin), ea