Prediction of Antioxidant Capacity of Thai Vegetable Extracts by Infrared Spectroscopy

Prediction of Antioxidant Capacity of Thai Vegetable Extracts by Infrared Spectroscopy

The antioxidant capacity of extracts from 33 local Thai vegetables was determined by ABTS, DPPH, FRAP and FCRC assays. The extracts had a wide range of antioxidant activities and could be categorized into three groups: high, moderate and low antioxidant activities. The antioxidant activities of th...

Full description

Saved in:
Bibliographic Details
Main Authors: Trakul Prommajak, Sang Moo Kim, Cheol-Ho Pan, Sang Min Kim, Suthat Surawang, Nithiya Rattanapanone
Language:English
Published: Science Faculty of Chiang Mai University 2019
Subjects:
Thai vegetables
antioxidant
infrared spectroscopy
partial least square regression
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=5966
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66136
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English

Internet

http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=5966
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66136

Similar Items