Article

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

2011-03-01

Abstract excerpt

The antioxidant capacity, total phenolic content, and major phenolic compounds of a total of 19 commonly consumed spices in China were systematically investigated. Ultra performance liquid chromatography (UPLC) coupled with photodiode array detector (PDA) was used to identify and quantify the phenolic compounds in the spice extracts. Galangal exhibited the highest antioxidant capacity, associated with the highest...

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Literature Corpus work: 13705afc-d2f2-5321-8bbe-7e2165499040
DOI: 10.1016/j.foodres.2010.10.055

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