Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni

Autor: Elvia Guadalupe Diaz-Ochoa, Jessica del Pilar Ramírez-Anaya, Ma. Claudia Castañeda-Saucedo, Ernesto Tapia-Campos

Publikováno v: Food Science and Technology v.40 n.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 1, Pp 117-123
Food Science and Technology, Volume: 40, Issue: 1, Pages: 117-123, Published: 04 NOV 2019
Food Science and Technology, Issue: ahead, Published: 04 NOV 2019

Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stev

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bc22342ffdaad0ae90c9849a178a985
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100117