Spectrophotometric and Chromatographic Assessment of Contributions of Carotenoids and Chlorophylls to the Total Antioxidant Capacities of Plant Foods

Kevser Sözgen Başkan; Esma Tütem; Nihat Özer; Resat Apak

doi:10.1021/jf403356h

journal article Nov 13, 2013

Spectrophotometric and Chromatographic Assessment of Contributions of Carotenoids and Chlorophylls to the Total Antioxidant Capacities of Plant Foods

Kevser Sözgen Başkan Esma Tütem Nihat Özer Resat Apak

Journal of Agricultural and Food Chemistry Vol. 61 No. 47 pp. 11371-11381 · American Chemical Society (ACS)

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Details

Published: Nov 13, 2013
Vol/Issue: 61(47)
Pages: 11371-11381

Authors

K

Kevser Sözgen Başkan

Department of Chemistry, Faculty of Engineering, Istanbul University, 34320 Istanbul, Turkey

E

Esma Tütem

Department of Chemistry, Faculty of Engineering, Istanbul University, 34320 Istanbul, Turkey

N

Nihat Özer

Department of Chemistry, Faculty of Engineering, Istanbul University, 34320 Istanbul, Turkey

R

Resat Apak

Department of Chemistry, Faculty of Engineering, Istanbul University, 34320 Istanbul, Turkey

Cite This Article

Kevser Sözgen Başkan, Esma Tütem, Nihat Özer, et al. (2013). Spectrophotometric and Chromatographic Assessment of Contributions of Carotenoids and Chlorophylls to the Total Antioxidant Capacities of Plant Foods. Journal of Agricultural and Food Chemistry, 61(47), 11371-11381. https://doi.org/10.1021/jf403356h

Spectrophotometric and Chromatographic Assessment of Contributions of Carotenoids and Chlorophylls to the Total Antioxidant Capacities of Plant Foods

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