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dc.contributor.authorTrakul Prommajaken_US
dc.contributor.authorSang Moo Kimen_US
dc.contributor.authorCheol Ho Panen_US
dc.contributor.authorSang Min Kimen_US
dc.contributor.authorSuthat Surawangen_US
dc.contributor.authorNithiya Rattanapanoneen_US
dc.description.abstractAntioxidants in five Lamiaceae vegetables, namely lemon balm, sweet basil, clove basil, holy basil, and lemon basil, were identified by HPLC-ABTS and HPLC-MS. The major antioxidants in the samples were hydroxycinnamic acids. Rosmarinic acid exhibited the highest antioxidant activity in each sample, except clove basil, in which chicoric acid contributed the highest antioxidant activity. Lemon balm had the highest concentration of rosmarinic acid. Chicoric acid (highest in clove basil) and dihydroxy-dimethoxyflavone (highest in basil) were also important antioxidants in many Ocimum spp. Other minor antioxidants were caffeic acid, caftaric acid, syringic acid, syringic acid, rutin, and acacetin-acetylglucoside.en_US
dc.titleIdentification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MSen_US
article.title.sourcetitleChiang Mai University Journal of Natural Sciencesen_US
article.volume15en_US Mai Universityen_US National Universityen_US Institute of Science and Technologyen_US
Appears in Collections:CMUL: Journal Articles

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