Spice antioxidants isolation and their antiradical activity: a review

被引：279

作者：

Suhaj, Milan ^{[1
]}

机构：

[1] Inst Food Res, Bratislava 82475, Slovakia

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2006年 / 19卷 / 6-7期

关键词：

spices; herbs; antioxidants; isolation; antioxidant activity;

D O I：

10.1016/j.jfca.2004.11.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Antioxidant compounds in food play important roles as health-protecting factors. Antioxidants are also widely used as additives in fats and oils and in food processing to prevent or delay spoilage of foods. Spices and some herbs have received increased attention as sources of many effective antioxidants. This review presents some information about the most common and most-used spice antioxidants, methods of their preparation and describes their anti oxidant/antiradical properties. (c) 2005 Elsevier Inc. All rights reserved.

引用

页码：531 / 537

页数：7

共 50 条

[1]

AMERICAN CHEMICAL SOCIETY NEWS SERVICE - AChSNS, 2002, RES CALL HERBS RICH

[2]

[Anonymous], [No title captured]

[3]

Antolovich M, 2002, ANALYST, V127, P183, DOI 10.1039/b009171p

[4] Butter stability as affected by extracts of sage, rosemary and oregano [J].