Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS

• المؤلفون الرئيسيون: Prommajak T., Kim S., Pan C., Surawang S., Rattanapanone N.
• التنسيق: دورية
• منشور في: 2017
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962536925&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/42589
• المؤسسة: Chiang Mai University

Antioxidants in five Lamiaceae vegetables, namely lemon balm, sweet basil, clove basil, holy basil, and lemon basil, were identified by HPLC-ABTS and HPLC-MS. The major antioxidants in the samples were hydroxycinnamic acids. Rosmarinic acid exhibited the highest antioxidant activity in each sample,...