Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS<sup>2</sup> and Their Antioxidant Potential

Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS<sup>2</sup> and Their Antioxidant Potential

Spices have long been used to improve food flavor, due to their appealing fragrance and sensory attributes. Nowadays, spices-based bioactives, particularly phenolic compounds, have gained attention due to their wide range of significant effects in biological systems. The present study was conducted...

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Bibliographic Details
Main Authors: Akhtar Ali, Hanjing Wu, Eric N. Ponnampalam, Jeremy J. Cottrell, Frank R. Dunshea, Hafiz A. R. Suleria
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Antioxidants
Subjects:
spices
polyphenols
antioxidant activities
characterization
identification
quantification
Online Access:https://www.mdpi.com/2076-3921/10/5/721

Internet

https://www.mdpi.com/2076-3921/10/5/721

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