158
M. Dev et al.
References
Benzie I, Strain J (1996) The Ferric Reducing Ability of Plasma (FRAP) as a measure of “Antioxidant
Power”: the FRAP assay. Anal Biochem 239:70–76. https://doi.org/10.1006/abio.1996.0292
Charles DJ (2013) Antioxidant properties of spices. Herbs and Other Sources. https://doi.org/10.
1007/978-1-4614-4310-0
Kamatou G, Vermaak I, Viljoen A (2012) Eugenol—from the remote Maluku Islands to the international market place: a review of a remarkable and versatile molecule. Molecules 17:6953–6981.
https://doi.org/10.3390/molecules17066953
Lindberg Madsen H (1995) Spices as antioxidants. Trends Food Sci Technol 6:271–277. https://
doi.org/10.1016/s0924-2244(00)89112-8
Nurdjannah N, Bermawie N (2001) Clove. Handb Herbs Spices 154–163. https://doi.org/10.1533/
9781855736450.154
Peter K, Babu KN (2012) Introduction to herbs and spices: medicinal uses and sustainable
production. Handb Herbs Spices 1–16. https://doi.org/10.1533/9780857095688.1
Re R, Pellegrini N, Proteggente A et al (1999) Antioxidant activity applying an improved ABTS
radical cation decolorization assay. Free Radical Biol Med 26:1231–1237. https://doi.org/10.
1016/s0891-5849(98)00315-3
Shimada K, Fujikawa K, Yahara K, Nakamura T (1992) Antioxidative properties of xanthan on the
autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 40:945–948. https://
doi.org/10.1021/jf00018a005
Shobana S, Akhilender Naidu K (2000) Antioxidant activity of selected Indian spices.
Prostaglandins Leukotrienes Essential Fatty Acids (PLEFA) 62:107–110. https://doi.org/10.1054/
plef.1999.0128
Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Oxidants and antioxidants
Part A methods in enzymology, pp 152–178. https://doi.org/10.1016/s0076-6879(99)99017-1
M. Dev et al.
References
Benzie I, Strain J (1996) The Ferric Reducing Ability of Plasma (FRAP) as a measure of “Antioxidant
Power”: the FRAP assay. Anal Biochem 239:70–76. https://doi.org/10.1006/abio.1996.0292
Charles DJ (2013) Antioxidant properties of spices. Herbs and Other Sources. https://doi.org/10.
1007/978-1-4614-4310-0
Kamatou G, Vermaak I, Viljoen A (2012) Eugenol—from the remote Maluku Islands to the international market place: a review of a remarkable and versatile molecule. Molecules 17:6953–6981.
https://doi.org/10.3390/molecules17066953
Lindberg Madsen H (1995) Spices as antioxidants. Trends Food Sci Technol 6:271–277. https://
doi.org/10.1016/s0924-2244(00)89112-8
Nurdjannah N, Bermawie N (2001) Clove. Handb Herbs Spices 154–163. https://doi.org/10.1533/
9781855736450.154
Peter K, Babu KN (2012) Introduction to herbs and spices: medicinal uses and sustainable
production. Handb Herbs Spices 1–16. https://doi.org/10.1533/9780857095688.1
Re R, Pellegrini N, Proteggente A et al (1999) Antioxidant activity applying an improved ABTS
radical cation decolorization assay. Free Radical Biol Med 26:1231–1237. https://doi.org/10.
1016/s0891-5849(98)00315-3
Shimada K, Fujikawa K, Yahara K, Nakamura T (1992) Antioxidative properties of xanthan on the
autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 40:945–948. https://
doi.org/10.1021/jf00018a005
Shobana S, Akhilender Naidu K (2000) Antioxidant activity of selected Indian spices.
Prostaglandins Leukotrienes Essential Fatty Acids (PLEFA) 62:107–110. https://doi.org/10.1054/
plef.1999.0128
Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Oxidants and antioxidants
Part A methods in enzymology, pp 152–178. https://doi.org/10.1016/s0076-6879(99)99017-1