Antioxidant activity of mint

N. N. Sazhina, V. M. Misin, E. I. Korotkova

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

In the present work the total content of antioxidants and their activity relatively oxygen and its radicals are measured in water extract of mint peppery (Mentha piperita L.) by two electrochemical methods: ammetry and voltammetry. Mechanism of oxygen reduction and interaction with antioxidants are changed during the 1st hr after extraction. The correlation between antioxidant activity and composition of mint extracts is established.

Original languageEnglish
Title of host publicationFood Composition and Analysis
Subtitle of host publicationMethods and Strategies
PublisherApple Academic Press
Pages337-346
Number of pages10
ISBN (Electronic)9781482231663
ISBN (Print)9781926895857
DOIs
Publication statusPublished - 1 Jan 2014

Keywords

  • Ammetry and voltammetry
  • Antioxidants
  • Electrochemical methods
  • Total antioxidant activity

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Sazhina, N. N., Misin, V. M., & Korotkova, E. I. (2014). Antioxidant activity of mint. In Food Composition and Analysis: Methods and Strategies (pp. 337-346). Apple Academic Press. https://doi.org/10.1201/b16843