Azadeh Nikousaleh

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This study investigated the effect of dry heat on the antioxidant capacity of water extracts of six spices, namely black pepper (Piper nigrum Linn.), cumin (Cuminum cyminum Linn.), clove (Syzygium aromaticum Linn.), cinnamon (Cinnamomum verum, syn. C. zeylanicum Blume), sumac (Rhus coriaria L.) and golpar (H. persicum Desf. Ex.), which were either roasted(More)
The effects of heat treatment and extraction solvents (pure/aqueous acetone, ethanol, methanol) on antioxidant activity (AA) and components of clove (Syzygium aromaticum Linn) were studied. Clove was subjected to dry heat treatment (microwave and roasting) and the AA measured by free radical scavenging activity (FRSA), reducing power (RP), and(More)
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