Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

• Główni autorzy: Juliana A. Barreto Peixoto (Autor), Gerardo Álvarez-Rivera (Autor), Rita C. Alves (Autor), Anabela S. G. Costa (Autor), Susana Machado (Autor), Alejandro Cifuentes (Autor), Elena Ibáñez (Autor), M. Beatriz P. P. Oliveira (Autor)
• Format: Książka
• Wydane: MDPI AG, 2021-03-01T00:00:00Z.
• Hasła przedmiotowe: article
• Dostęp online: Connect to this object online.

The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coum...