Phenolic compounds and antioxidant activities of edible flowers from Thailand
We investigated the phenolic compounds and antioxidant capacities of free and bound phenolics from 12 available Thai edible flowers which have long been consumed as vegetable and used as ingredients in cooking. Cassia siamea showed the highest value of total phenolic content (TPC) (88 mg gallic acid...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2011-04-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464611000260 |