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S. R. Kanatt, R. Chander and A. Sharma, “Antioxidant Potential of Mint (Mentha spicata L.) in Radiation-Processed Lamb Meat,” Food Chemistry, Vol. 100, No. 2, 2007, pp. 451-458. doi:10.1016/j.foodchem.2005.09.066

has been cited by the following article:

• TITLE: Antioxidant Capacity and Phenolic Content of Some Nepalese Medicinal Plants

  AUTHORS: Bijaya Laxmi Maharjan, Bikash Baral

  KEYWORDS: DPPH; FRAP; Fritillaria; Lichens; Phytochemicals; Rhododendron; TPC

  JOURNAL NAME: American Journal of Plant Sciences, Vol.4 No.8, August 5, 2013

  ABSTRACT: Antioxidant capacities and phenolic contents of medicinal plants namely Usnea longifolia, Cetraria nepalensis, Parmelia minarum, Everniastrum nepalense, Rhododendron anthopogon and Fritillaria delavayi were analyzed via Folin-Ciocaltau assay, Ferric reducing activity power assay and 2,2-Diphenyl-1-picrylhydrazyl assay. All the tested plants depicted the antioxidant activity with variation in extent of activity among the plants. The FRAP (F-value: 387.4), DPPH (F-value: 89.684) and TPC (F-value: 559.163) values between the extracts showed the highly significant differences (P R. anthopogon among the plants tested.