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Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil
Processed tea and herbal infusions were studied for their phenol content, antioxidant activity and main flavonoids. Total phenolics were determined by FolinCiocalteu method and ranged from N.D. to 46.46 ± 0.44 mg/g GAE. Flavonoids were investigated by HPLC, and myricetin, quercetin, kaempferol were...
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| Publicado no: | Ciencia y Tecnología Alimentaria |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2008
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=72460106 |
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