Comparison of Yield, Composition, and Antioxidant Activity of Turmeric (Curcuma longa L.) Extracts Obtained Using Various Techniques-Reference-Cited by-同舟云学术

Comparison of Yield, Composition, and Antioxidant Activity of Turmeric (Curcuma longa L.) Extracts Obtained Using Various Techniques

Published:2003-09-13 Issue:22 Volume:51 Page:6604-6611
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Braga Mara E. M.¹,Leal Patrícia F.¹,Carvalho João E.¹,Meireles M. Angela A.¹

Affiliation:

1. LASEFI, DEA/FEA (College of Food Engineering), UNICAMP (State University of Campinas), Caixa Postal 6121, 13083-970, Campinas, SP, Brazil, and CPQBA, Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas, Estrada PLN 393, 999 Vila Betel, Caixa Postal 6171, 13081-970 Paulínia, São Paulo, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0345550

Reference32 articles.

1. Determination of the curcuminoid pigments in turmeric (Curcuma domestica Val) by reversed-phase high-performance liquid chromatography

2. Free Radical Reactions of Curcumin in Membrane Models

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