Antiradical Activity Evaluation of Some Plants Used in the Romanian Cuisine

The antiradical properties of alcoholic extracts from 11 plants used in Romania cuisine were screened by means of an improved chemiluminescence method and the results were verified with the DPPH method. The decrease of the luminescence signal due to the reaction between luminol and hydrogen peroxide...

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Veröffentlicht in:	International journal of food properties 2008-04, Vol.11 (2), p.330-338
Hauptverfasser:	Szabo, M.R., Idiţoiu, C., Chambree, D., Lupea, A.X.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antiradical activity Chemiluminescence Ethanol plant extracts
Online-Zugang:	Volltext
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