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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Bibliographic Details
Main Authors: Trakul Prommajak, Sang Moo Kim, Cheol Ho Pan, Sang Min Kim, Suthat Surawang, Nithiya Rattanapanone
Format: Journal
Published: 2018
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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/6653943832/56394
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Institution: Chiang Mai University
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