Effects of Extraction Solvents and Provenances on Phenolic Contents and Antioxidant Activities of Cumin ( Cuminum cyminum L.) Seeds

Author： Bettaieb Rebey Iness

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.5, Iss.7, 2012-10, pp. : 2827-2836

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Chemistry, Technology, and Nutraceutical Functions of Cumin ( cuminum cyminum L ): An Overview

By Sowbhagya H. B.

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 1, 2013-01 ,pp. : 1-10

Taylor & Francis Ltd

Access to resources Recommend Favorite

Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.)

By Ani V. Varadaraj M. Naidu K.

European Food Research and Technology A, Vol. 224, Iss. 1, 2006-11 ,pp. : 109-115

Springer Publishing Company

Access to resources Recommend Favorite

Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.)

By Ani V. Varadaraj M. Naidu K.

European Food Research and Technology A, Vol. 224, Iss. 1, 2006-11 ,pp. : 117-117

Springer Publishing Company

Access to resources Recommend Favorite

Dyeing of cotton fabric with Cuminum cyminum L. as a natural dye and its comparison with synthetic dye

By Tayade Priti B. Adivarekar Ravindra V.

Journal of the Textile Institute, Vol. 104, Iss. 10, 2013-10 ,pp. : 1080-1088

Taylor & Francis Ltd

Access to resources Recommend Favorite

Phenolic Content in Traditionally Processed Erythrina indica L. Seeds: Antioxidant Potential and Type II Diabetes Related Functionality

Current Nutrition & Food Science, Vol. 7, Iss. 3, 2011-08 ,pp. : 200-208

Bentham Science Publishers

Access to resources Recommend Favorite