A study on the effect of white saffron to distilled water ratio on the antioxidant activity ofwhite saffron extract has been conducted. White saffron rhizome was blanched in the 0.5% citric acid solution at 100Cfor 5 min, and grated. The grated rhizome was extracted with distilled water at the ratio of 1: 1, 1:2, 1:3 and 1:4, respectively. The antioxidant activity of white saffron extract was assayed with Ferry Thyo Cyanate (FTC) and Thio Barbituric Acid (TBA) methods and compared with standard of BHA. The antioxidant activity ofwhite saffron extract expressed as % .inhibition, and the control (without added white saffron extract) was considered as having 0 % activity. Higher decrease of antioxidant activity was found with higher ratio of w...
Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antiox...
Conducted research on the antioxidant activity of the extract fractions white turmeric Curcuma zedoa...
Large amounts of floral bio-residues (92.6 g per 100 g of flowers) are generated and wasted in the p...
A study on the effect of white saffron to distilled water ratio on the antioxidant activity ofwhite ...
A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The p...
A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The p...
A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The p...
White saffron (Curcuma mangga Val.) rhizome grows well in Indonesia. The objectives of this research...
A study on the antioxidative properties of white saffron extracted with aceton, ethanol or methanol ...
Background and objectives: Most of the agricultural products are processed by blanching. Blanching c...
The research on the effect of blancing on antioxidant properties of white saffron syrup (Curcuma man...
Diabetes is the most common endocrinal disorder characterized by hyperglycemia and long term complic...
Saffron (Crocus sativus L.) belongs to the Iridaceae family. The stigma of saffron has been widely u...
Nowadays, the use of a wide range of medicinal herbs such as saffron and its aromatic compounds is i...
Since oxidative stress has been implicated in most common cause of death, especially in case of canc...
Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antiox...
Conducted research on the antioxidant activity of the extract fractions white turmeric Curcuma zedoa...
Large amounts of floral bio-residues (92.6 g per 100 g of flowers) are generated and wasted in the p...
A study on the effect of white saffron to distilled water ratio on the antioxidant activity ofwhite ...
A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The p...
A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The p...
A study on the antioxidative properties of white saffron extract (in vivo) has been conducted. The p...
White saffron (Curcuma mangga Val.) rhizome grows well in Indonesia. The objectives of this research...
A study on the antioxidative properties of white saffron extracted with aceton, ethanol or methanol ...
Background and objectives: Most of the agricultural products are processed by blanching. Blanching c...
The research on the effect of blancing on antioxidant properties of white saffron syrup (Curcuma man...
Diabetes is the most common endocrinal disorder characterized by hyperglycemia and long term complic...
Saffron (Crocus sativus L.) belongs to the Iridaceae family. The stigma of saffron has been widely u...
Nowadays, the use of a wide range of medicinal herbs such as saffron and its aromatic compounds is i...
Since oxidative stress has been implicated in most common cause of death, especially in case of canc...
Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antiox...
Conducted research on the antioxidant activity of the extract fractions white turmeric Curcuma zedoa...
Large amounts of floral bio-residues (92.6 g per 100 g of flowers) are generated and wasted in the p...