Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds

Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing anti...

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Bibliographic Details
Main Authors: Mohammad B. Hossain, Ankit Patras, Catherine Barry-Ryan, Ana B. Martin-Diana, Nigel P. Brunton
Format: Article
Language:English
Published: Elsevier 2011-07-01
Series:Journal of Functional Foods
Subjects:
Spices
Antioxidant activity
Polyphenol
Principal component analysis
Hierarchical cluster analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464611000363

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http://www.sciencedirect.com/science/article/pii/S1756464611000363

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