Polyphenol composition and antioxidant potential of mint leaves

Abstract Soluble and insoluble/bound phenolic compounds and an aqueous infusion of two mint species (Medina and Hasawi), were tested for their total phenolic content, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonate (ABTS) and 1,1-diphenyl-2picrylhydrazyl (DPPH) radical scavenging activity, iron (I...

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Main Authors: Nicole Brown, Jenny A. John, Fereidoon Shahidi
Format: Artigo
Jezik:Inglês
Izdano: BMC 2019-09-01
Serija:Food Production, Processing and Nutrition
Teme:
Mint
Phenolic compounds
Antioxidant activity
Rosmarinic acid
HPLC/ESI-MS/MS
Online dostop:http://link.springer.com/article/10.1186/s43014-019-0001-8
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