Physicochemical Properties and Antioxidant Activity of Comme…
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- DOI 10.7318/kjfc/2015.30.6.790
- OpenAlex ID W2317950027
- Type Article
- Language EN
- Published 30 Dec 2015
- Volume 30 (6)
- Pages 790–796
- Source Journal of the Korean Society of Food Cu…
- Publisher Korean Society of Food Culture
- Added 10 Oct 2025
- Updated 06 Nov 2025
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Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup
Article 2015 EN
The objective of this study was to investigate the physicochemical properties and antioxidant activities of seven (A, B, C, D, E, F, G) commercial ketchups marketed in Korea. The 70% ethanol extracts were prepared and evaluated for total phenolic content, DPPH and ABTS radical scavenging activities, and metal chelating effect. pH ranged from 3.64 to 3.94, and soluble solid and reducing sugar conte…
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1 SDGsAuthors & Affiliations
1 authors| # | Author | Institutions | ORCID |
|---|---|---|---|
| 1 | Hai-Jung Chung Corresponding | — |
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