Evaluation of the Antioxidant Capacity of Hot Water Extracts from Herbs Produced in Minamiaso and Overseas

Antioxidant capacities of dried hot water extracts of herbs produced in Minamiaso and those produced in other countries were evaluated by assays based on different principles-DPPH, ABTS, WST-1, and ferric thiocyanate (FTC) assays. Extract of spearmint from Minamiaso had significantly higher antioxid...

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Veröffentlicht in:	Food Preservation Science 2019, Vol.45(2), pp.63-71
Hauptverfasser:	KUSABA, Yuri, MINAMI, Ikuko, OHTA, Kaho, MIYANO, Takayuki, YASUDA, Midori, KOBAYASHI, Hiroshi, ISHIKAWA, Hiroya
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant capacity herb polyphenol radical scavenging activity rosmarinic acid
Online-Zugang:	Volltext
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