Toxicity, Antioxidant Activity, and Phytochemicals of Basil (<i>Ocimum basilicum</i> L.) Leaves Cultivated in Southern Punjab, Pakistan.

Nadeem, Hafiz Rehan; Akhtar, Saeed; Sestili, Piero; Ismail, Tariq; Neugart, Susanne; Qamar, Muhammad; Esatbeyoglu, Tuba

Toxicity, Antioxidant Activity, and Phytochemicals of Basil (Ocimum basilicum L.) Leaves Cultivated in Southern Punjab, Pakistan.

Nadeem, Hafiz Rehan; Akhtar, Saeed; Sestili, Piero; Ismail, Tariq; Neugart, Susanne; Qamar, Muhammad; Esatbeyoglu, Tuba.

Afiliación

Nadeem HR; Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.
Akhtar S; Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.
Sestili P; Department of Biomolecular Sciences, Università degli Studi di Urbino Carlo Bo, 61029 Urbino, Italy.
Ismail T; Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.
Neugart S; Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, Carl-Sprengel-Weg 1, 37075 Goettingen, Germany.
Qamar M; Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.
Esatbeyoglu T; Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.

Foods ; 11(9)2022 Apr 26.

Article en En | MEDLINE | ID: mdl-35563962

Palabras clave

Artemia salina; DPPH; FRAP; brine shrimp; coumarin; mass spectrometry; polyphenol; radical scavenging

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Pakistán