Pregled bibliografske jedinice broj: 122936
Chemical composition and antioxidant test of free and glycosidically bound volatile compounds of savory (Satureja montana L. subsp. montana) from Croatia
Chemical composition and antioxidant test of free and glycosidically bound volatile compounds of savory (Satureja montana L. subsp. montana) from Croatia // Food, 47 (2003), 4; 236-237 doi:10.1002/food.200390055 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 122936 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Chemical composition and antioxidant test of free and glycosidically bound volatile compounds of savory (Satureja montana L. subsp. montana) from Croatia
Autori
Radonić, Ani ; Miloš, Mladen
Izvornik
Food (1611-6062) 47
(2003), 4;
236-237
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Satureja montana L. ; antioxidant effect ; b-carotene bleaching
Sažetak
The evaluation of antioxidant power of glycosidically bound volatile aglycones from savory shows that these compounds possess antioxidative activity comparable to that of the essential oil, but less effective to well known antioxidant BHT and a-tocopherol. Thus, since the glycosides are able to release their aglycones by enzymatic hydrolysis, they could be considered as possible precursors of antioxidant substances in savory.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE
