Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs

• المؤلفون الرئيسيون: Shirazi, Ovais Ullah, Khattak, Muhammad Muzaffar Ali Khan, Mohd Shukri, Nor Azwani
• التنسيق: مقال
• اللغة: English; English; English
• منشور في: MATTIOLI 1885 2019
• الموضوعات: TX341 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: http://irep.iium.edu.my/78371/1/8497; http://irep.iium.edu.my/78371/2/78371_Chromatographic%20evaluation%20of%20gallic%20acid_scopus.pdf; http://irep.iium.edu.my/78371/3/78371_Chromatographic%20evaluation%20of%20gallic%20acid_wos.pdf; http://irep.iium.edu.my/78371/; https://mattioli1885journals.com/; https://doi.org/10.23751/pn.v21i2-S.5417

The main objective of this study was to quantify the probable antioxidants such as gallic acid (phe-nolic acid), catechin and quercetin (flavonoids) in the three different formulations of mixed spices and herbs, that is mixed herbs (F1), mixed spices (F2) and mixed spices & herbs (F...