Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions

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To access the full text documents, please follow this link: http://hdl.handle.net/2117/20615

dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.contributor	Universitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia
dc.contributor.author	Skowyra, Monika
dc.contributor.author	Falguera, Víctor
dc.contributor.author	Gallego Iradi, María Gabriela
dc.contributor.author	Peiró, Sara
dc.contributor.author	Almajano Pablos, María Pilar
dc.date	2013-09-14
dc.identifier.citation	Skowyra, M. [et al.]. Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions. "Journal of the science of food and agriculture", 14 Setembre 2013.
dc.identifier.citation	0022-5142
dc.identifier.citation	10.1002/jsfa.6335
dc.identifier.uri	http://hdl.handle.net/2117/20615
dc.language.iso	eng
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subject	Antioxidants
dc.subject	Food
dc.subject	Antioxidants
dc.subject	Alimentació
dc.subject	Tecnologia dels aliments
dc.title	Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/article
dc.description.abstract	The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of scavenging capacity against a radical ABTS + , the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP).
dc.description.abstract	Peer Reviewed

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