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Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

✍ Scribed by Mei Lu; Bo Yuan; Maomao Zeng; Jie Chen

Book ID
116488960
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
293 KB
Volume
44
Category
Article
ISSN
0963-9969

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## Abstract With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in f