Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS² and Their Antioxidant Potential

• Main Authors: Akhtar Ali (Author), Hanjing Wu (Author), Eric N. Ponnampalam (Author), Jeremy J. Cottrell (Author), Frank R. Dunshea (Author), Hafiz A. R. Suleria (Author)
• Format: Book
• Published: MDPI AG, 2021-05-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Spices have long been used to improve food flavor, due to their appealing fragrance and sensory attributes. Nowadays, spices-based bioactives, particularly phenolic compounds, have gained attention due to their wide range of significant effects in biological systems. The present study was conducted...