Phenolic content and antioxidant properties of green chilli paste and its ingredients

Green chilli paste and its ingredients (chilli, red onion and garlic) from different stages of processing were analysed for total phenolic content and antioxidant properties, i.e. total antioxidant capacity, DPPH radical scavenging activity, and β-carotene bleaching activity. The effects of processi...

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Main Authors:	Kamonrat Ruanma, Lalida Shank, Griangsak Chairote
Format:	Journal
Published:	2018
Subjects:	Multidisciplinary
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953073337&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51207
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Institution:	Chiang Mai University

id	th-cmuir.6653943832-51207
record_format	dspace
spelling	th-cmuir.6653943832-512072018-09-04T04:54:38Z Phenolic content and antioxidant properties of green chilli paste and its ingredients Kamonrat Ruanma Lalida Shank Griangsak Chairote Multidisciplinary Green chilli paste and its ingredients (chilli, red onion and garlic) from different stages of processing were analysed for total phenolic content and antioxidant properties, i.e. total antioxidant capacity, DPPH radical scavenging activity, and β-carotene bleaching activity. The effects of processing stage on total phenolic content and antioxidant properties of green chilli paste and its ingredients were discussed, along with the correlation between the total phenolic content and the antioxidant properties. © 2010. 2018-09-04T04:54:38Z 2018-09-04T04:54:38Z 2010-05-01 Journal 19057873 2-s2.0-77953073337 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953073337&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51207
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
topic	Multidisciplinary
spellingShingle	Multidisciplinary Kamonrat Ruanma Lalida Shank Griangsak Chairote Phenolic content and antioxidant properties of green chilli paste and its ingredients
description	Green chilli paste and its ingredients (chilli, red onion and garlic) from different stages of processing were analysed for total phenolic content and antioxidant properties, i.e. total antioxidant capacity, DPPH radical scavenging activity, and β-carotene bleaching activity. The effects of processing stage on total phenolic content and antioxidant properties of green chilli paste and its ingredients were discussed, along with the correlation between the total phenolic content and the antioxidant properties. © 2010.
format	Journal
author	Kamonrat Ruanma Lalida Shank Griangsak Chairote
author_facet	Kamonrat Ruanma Lalida Shank Griangsak Chairote
author_sort	Kamonrat Ruanma
title	Phenolic content and antioxidant properties of green chilli paste and its ingredients
title_short	Phenolic content and antioxidant properties of green chilli paste and its ingredients
title_full	Phenolic content and antioxidant properties of green chilli paste and its ingredients
title_fullStr	Phenolic content and antioxidant properties of green chilli paste and its ingredients
title_full_unstemmed	Phenolic content and antioxidant properties of green chilli paste and its ingredients
title_sort	phenolic content and antioxidant properties of green chilli paste and its ingredients
publishDate	2018
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953073337&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51207
_version_	1681423728187015168

Phenolic content and antioxidant properties of green chilli paste and its ingredients

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