In vitro antioxidant activity and polyphenolic content of commonly used spices from Ethiopia

In vitro antioxidant activity and polyphenolic content of commonly used spices from Ethiopia

Introduction: In this study, the antioxidative effectiveness, and polyphenolic content of methanol and aqueous extracts of spices such as Lippia adoensis (Koseret), Nigella sativa (Thikur azmud), Piper capense (Timiz), Thymus schimperi (Tosign) and Trachyspermum ammi (Netchazmud), consumed among peo...

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Bibliographic Details
Main Authors: J.M. Sasikumar, Oliyad Erba, Meseret C. Egigu
Format: Article
Language:English
Published: Elsevier 2020-09-01
Series:Heliyon
Subjects:
Food science
Food analysis
Antioxidant activity
DPPH
RNS
Spices
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020318703

Internet

http://www.sciencedirect.com/science/article/pii/S2405844020318703

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