Corpus ID: 17959316

Phenolic Content and Antioxidant Activity of Some Spices

@article{nver2009PhenolicCA,
  title={Phenolic Content and Antioxidant Activity of Some Spices},
  author={Ahmet {\"U}nver and Derya Arslan and Mehmet Musa {\"O}zcan and Mustafa Kemal Akbulut},
  journal={World applied sciences journal},
  year={2009},
  volume={6},
  pages={373-377}
}
The antioxidant activity and total phenolic content of some spices (M. piperita L., R. coriaria L., T. spicata, S. officinalis, R. officinalis L., C. ovata L., O. vulgare L., L. nobilis L. and C. annum L.) were determined. The higher TEAC values (mmol TE/g extract) were obtained for sage (1.783) and rosemary (1.241). The IC value (mg/ml) ranged between 0.103-4.082 for mint and capers, respectively. Total phenolic 50 contents of sumac (497.87 mg GAE/g) and mint (493.48 mg GAE/g) were higher… 

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