Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential

Ali, A, Wu, H, Ponnampalam, EN et al. (3 more authors) (2021) Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential. Antioxidants, 10 (5). 721. ISSN 2076-3921

Abstract

Metadata

Authors/Creators:
  • Ali, A
  • Wu, H
  • Ponnampalam, EN
  • Cottrell, JJ
  • Dunshea, FR
  • Suleria, HAR
Copyright, Publisher and Additional Information: © 2021 by the authors. This is an open access article under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0) (https://creativecommons.org/licenses/by/4.0/)
Keywords: spices; polyphenols; antioxidant activities; characterization; identification; quantification; HPLC-PDA; LC-MS/MS
Dates:
  • Published: 4 May 2021
  • Accepted: 30 April 2021
  • Published (online): 4 May 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 17 Jun 2021 14:39
Last Modified: 17 Jun 2021 14:39
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/antiox10050721
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