期刊
出版社
JAPAN SOC FOOD SCIENCE TECHNOLOGY
关键词
tamarind; DPPH; antioxidant; solvent extraction
Seed coat of tamarind (Tamarindus indica L) cultivated in Thailand was extracted by three organic solvents at different temperatures, with and without sonication. Antioxidant properties, including 1,1-diphenyt-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and ferrous ion chelating ability, were investigated. Ultrasonic extraction at 40 degrees C, using methanol or ethanol as the extracting solvent, was found to posses strong antioxidant activities.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据