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
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.