Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS
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,...
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962536925&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42589 |
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| Institution: | Chiang Mai University |