Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive

Antioxidants are used to prevent the oxidation of foods. When used for food additive purposes, the dosage should be regulated and the functionality evaluated to ensure stability. In this study, we performed a method validation for the quantitative analysis of rosemary extract residues and evaluated...

Descripción completa

Detalles Bibliográficos
Autores principales: Choi, Seung-Hyun, Jang, Gill-Woong, Choi, Sun-Il, Jung, Tae-Dong, Cho, Bong-Yeon, Sim, Wan-Sup, Han, Xionggao, Lee, Jin-Sol, Kim, Do-Yeon, Kim, Dan-Bi, Lee, Ok-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466591/
https://www.ncbi.nlm.nih.gov/pubmed/30917571
http://dx.doi.org/10.3390/antiox8030076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6466591/
https://www.ncbi.nlm.nih.gov/pubmed/30917571
http://dx.doi.org/10.3390/antiox8030076

Ejemplares similares