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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/1728
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dc.contributor.authorSaranya, B-
dc.contributor.authorSulfikarali, T-
dc.contributor.authorChindhu, S-
dc.contributor.authorMuneeb, A M-
dc.contributor.authorLeela, N K-
dc.contributor.authorZachariah, T J-
dc.date.accessioned2018-10-31T09:02:43Z-
dc.date.available2018-10-31T09:02:43Z-
dc.date.issued2017-02-
dc.identifier.citationJournal of Spices and Aromatic Crops Vol. 26 (1) : 27-32 (2017) www.indianspicesociety.in/josac/index.php/jos.acen_US
dc.identifier.urihttp://hdl.handle.net/123456789/1728-
dc.description.abstractAntioxidant activity of sequential extracts of black pepper, ginger, turmeric and cinnamon was determined by DPPH assay, phosphomolybdate method and ferric reducing power method and compared with that of the synthetic antioxidant BHA. The results revealed that methanol extract of cinnamon has highest antioxidant potential followed by chloroform extract of turmeric. The antioxidant potential was also correlated with total phenol content.en_US
dc.language.isoenen_US
dc.subjectbiochemistryen_US
dc.subjectantioxidant activityen_US
dc.subjectblack pepperen_US
dc.subjectcinnamonen_US
dc.subjectgingeren_US
dc.subjecttotal phenol contenten_US
dc.subjectturmericen_US
dc.titleTurmeric and cinnamon dominate in antioxidant potential among four major spicesen_US
dc.typeArticleen_US
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