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Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions

Autor
Skowyra, M.; Falguera, V.; Gallego, M.; Peiró, S.; Almajano, María Pilar
Tipus d'activitat
Article en revista
Revista
Journal of the science of food and agriculture
Data de publicació
2013-09-14
DOI
https://doi.org/10.1002/jsfa.6335 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/20615 Obrir en finestra nova
Resum
The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of scavenging capacity against a radical ABTS + , the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP).
Citació
Skowyra, M. [et al.]. Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions. "Journal of the science of food and agriculture", 14 Setembre 2013.
Grup de recerca
CRESCA - Centre de Recerca en Seguretat i Control Alimentari
Càtedra A3 - Càtedra A3
UMA - Unitat de Mecanització Agrària

Participants

  • Skowyra, Monika  (autor)
  • Falguera, Víctor  (autor)
  • Gallego Iradi, María Gabriela  (autor)
  • Peiró Sánchez, Sara  (autor)
  • Almajano Pablos, Maria Pilar  (autor)