Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material
- 1 July 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 127 (2), 581-588
- https://doi.org/10.1016/j.foodchem.2011.01.044
Abstract
No abstract availableKeywords
Funding Information
- Agribusiness in Sustainable Natural African Plant Products
This publication has 27 references indexed in Scilit:
- Identification of the Position of Mono-O-glucuronide of Flavones and Flavonols by Analyzing Shift in Online UV Spectrum (λmax) Generated from an Online Diode Array DetectorJournal of Agricultural and Food Chemistry, 2010
- Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus)Food Chemistry, 2010
- Novel botanical ingredients for beveragesClinics in Dermatology, 2009
- Pedo-Landscape and Development of Lippia multiflora in the Southern Cote D`IvoireJournal of Environmental Science and Technology, 2009
- Physicochemical and Microbiological Qualities of Steamed and Irradiated Ground Black Pepper (Piper nigrum L.)Journal of Agricultural and Food Chemistry, 2008
- HPLC–DAD–ESI–MS analysis of the constituents of aqueous preparations of verbena and lemon verbena and evaluation of the antioxidant activityJournal of Pharmaceutical and Biomedical Analysis, 2008
- Isolation and purification of phenylethanoid glycosides from Cistanche deserticola by high-speed counter-current chromatographyFood Chemistry, 2007
- Characterization of phenolic extracts from olives (Olea europaea cv. Pisciottana) by electrospray ionization mass spectrometryFood Chemistry, 2007
- Antioxidative Activities of Phenylethanoid Glycosides from Ligustrum purpurascensJournal of Agricultural and Food Chemistry, 2001
- Phenylpropanoid Glycosides fromLantana camaraandLippia multifloraPlanta Medica, 1997