Food and Nutrition Sciences
Vol.7 No.1(2016), Paper ID 63012, 10
pages
DOI:10.4236/fns.2016.71003
Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices
Sufyan H. Tashtoush, Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Muhammad H. Al-U’datt, Sana Gammoh, Ghaid J. Al-Rabadi
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and
Technology, Irbid, Jordan
Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, USA
Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, USA
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and
Technology, Irbid, Jordan
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and
Technology, Irbid, Jordan
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and
Technology, Irbid, Jordan
Department of Animal Production, Faculty of Agriculture, Mutah University, Al-Karak, Jordan
Copyright © 2016 Sufyan H. Tashtoush, Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Muhammad H. Al-U’datt, Sana Gammoh, Ghaid J. Al-Rabadi et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Tashtoush, S. , Ereifej, K. , Feng, H. , Rababah, T. , Al-U’datt, M. , Gammoh, S. and Al-Rabadi, G. (2016) Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices.
Food and Nutrition Sciences,
7, 20-29. doi:
10.4236/fns.2016.71003.