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Phenolic content and antioxidant properties of green chilli paste and its ingredients

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Author(s): Griangsak Chairote

Journal: Maejo International Journal of Science and Technology
ISSN 1905-7873

Volume: 4;
Issue: 02;
Start page: 193;
Date: 2010;
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Keywords: green chilli paste | total phenolic content | antioxidant properties

ABSTRACT
Green chilli paste and its ingredients (chilli, red onion and garlic) from different stages of processing were analysed for total phenolic content and antioxidant properties, i.e. total antioxidant capacity, DPPH radical scavenging activity, and β-carotene bleaching activity. The effects of processing stage on total phenolic content and antioxidant properties of green chilli paste and its ingredients were discussed, along with the correlation between the total phenolic content and the antioxidant properties.
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