Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

The chlorophylls, carotenoids, total polyphenols contents and antioxidant activity in fresh and stored Parsley, celery and dill leaves were comparatively determined by spectrophotometric and high performance liquid chromatography (HPLC) methods. Results indicated that freezing does not induce signif...

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Bibliographic Details
Main Authors:	Sanda ANDREI, Andrea BUNEA, Constantin BELE, Cristina TUDOR, Adela PINTEA
Format:	Article
Language:	English
Published:	AcademicPres 2018-12-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	aromatic herbs antioxidant activity carotenoids chlorophylls total polyphenols.
Online Access:	http://journals.usamvcluj.ro/index.php/fst/article/view/13120

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