Ascorbic Acid Content, Phenolic Compounds and Antioxidant Capacity of Brazilian Savannah Native Fruits

被引：0
|
作者：
Veloso Naves, Maria Margareth [1 ]
Alves, Aline Medeiros [1 ]
Dias, Tiago [1 ]
Aymoto Hassimotto, Neusa Mariko [2 ]
机构：
[1] Univ Fed Goias, Nutr, Goiania, Go, Brazil
[2] Univ Sao Paulo, Alimentos, Sao Paulo, Brazil
来源：
FASEB JOURNAL | 2016年 / 30卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
1176.5
引用
收藏
页数：2
相关论文
共 50 条
  • [31] A CHARACTERIZATION OF CONTENT, COMPOSITION AND ANTIOXIDANT CAPACITY OF PHENOLIC COMPOUNDS IN CELERY ROOTS
    Nikolic, N.
    Cvetkovic, D.
    Todorovic, Z.
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2011, 23 (02) : 214 - 219
  • [32] Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys
    do Nascimento, Kelly Souza
    Gasparotto Sattler, Jose Augusto
    Lauer Macedo, Luciene Fagundes
    Serna Gonzalez, Carol Viviana
    Pereira de Melo, Illana Louise
    Araujo, Elias da Silva
    Granato, Daniel
    Sattler, Aroni
    de Almeida-Muradian, Ligia Bicudo
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 91 : 85 - 94
  • [33] The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
    Ghafoor, Kashif
    Ahmed, Isam A. Mohamed
    Dogu, Suleyman
    Uslu, Nurhan
    Fadimu, Gbemisola J.
    Al Juhaimi, Fahad
    Babiker, Elfadil E.
    Ozcan, Mehmet Musa
    [J]. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2019, 15 (11-12)
  • [34] Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices
    Konczak, Izabela
    Zabaras, Dimitrios
    Dunstan, Matthew
    Aguas, Patricia
    [J]. FOOD CHEMISTRY, 2010, 122 (01) : 260 - 266
  • [35] Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods
    Chong, Chien Hwa
    Law, Chung Lim
    Figiel, Adam
    Wojdylo, Aneta
    Oziemblowski, Maciej
    [J]. FOOD CHEMISTRY, 2013, 141 (04) : 3889 - 3896
  • [36] Soluble solids, acidity, phenolic content and antioxidant capacity of fruits and berries cultivated in Serbia
    Milosevic, Tomo
    Milosevic, Nebojsa
    Mladenovic, Jelena
    [J]. FRUITS, 2016, 71 (04) : 239 - 248
  • [37] Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts
    Ivana Šola
    Valerija Vujčić Bok
    Mia Dujmović
    Gordana Rusak
    [J]. Journal of Food Science and Technology, 2020, 57 : 702 - 712
  • [38] Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts
    Sola, Ivana
    Bok, Valerija Vujcic
    Dujmovic, Mia
    Rusak, Gordana
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020, 57 (02): : 702 - 712
  • [39] New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil
    Schmidt, Helena de Oliveira
    Rockett, Fernanda Camboim
    Bazzan Klen, Andre Vinicus
    Schmidt, Luana
    Rodrigues, Eliseu
    Tischer, Bruna
    Augusti, Paula Rossini
    de Oliveira, Viviani Ruffo
    da Silva, Vanuska Lima
    Flores, Simone Hickmann
    Rios, Alessandro de O.
    [J]. FOOD RESEARCH INTERNATIONAL, 2020, 136
  • [40] Content and profile of flavanoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of northwest Vaccinium berries
    Taruscio, TG
    Barney, DL
    Exon, J
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (10) : 3169 - 3176
12345