| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541544 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠First report on the reactivity's of the extracts using a kinetic spectrophotometric technique. ⺠It has been shown linoleic acid peroxidation gets inhibited in the presence of the extracts. ⺠Red cabbage extract provides better protection to linoleic acid then green cabbage extract. ⺠Scavenging and repair reactions by the extracts show that the extracts act as good antioxidants.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jasmine A. Jacob, H.S. Mahal, T. Mukherjee, S. Kapoor,