Prediction of Antioxidant Capacity of Thai Vegetable Extracts by Infrared Spectroscopy

• المؤلفون الرئيسيون: Trakul Prommajak, Sang Moo Kim, Cheol-Ho Pan, Sang Min Kim, Suthat Surawang, Nithiya Rattanapanone
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الموضوعات: Thai vegetables; antioxidant; infrared spectroscopy; partial least square regression
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=5966; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66136

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...