Association mapping for total polyphenol content, total flavonoid content and antioxidant activity in barley

被引:0
|
作者
Zhigang Han
Jingjie Zhang
Shengguan Cai
Xiaohui Chen
Xiaoyan Quan
Guoping Zhang
机构
[1] Zhejiang University,Department of Agronomy, Zhejiang Key Laboratory of Crop Germplasm
[2] University of Jinan,School of Biological Science and Technology
来源
BMC Genomics | / 19卷
关键词
Antioxidant activity; Genome-wide association study (GWAS); UDP- glycosyltransferases; Phenolic compounds; Tibetan wild barley (; L.);
D O I
暂无
中图分类号
学科分类号
摘要
引用
收藏
相关论文
共 50 条
  • [1] Association mapping for total polyphenol content, total flavonoid content and antioxidant activity in barley
    Han, Zhigang
    Zhang, Jingjie
    Cai, Shengguan
    Chen, Xiaohui
    Quan, Xiaoyan
    Zhang, Guoping
    BMC GENOMICS, 2018, 19
  • [2] Evaluation of total polyphenol content, total flavonoid content, and antioxidant activity of Centella asiatica
    Quyen, N. T. C.
    Quyen, N. T. N.
    Quy, N. N.
    Quan, P. M.
    5TH INTERNATIONAL CONFERENCE OF CHEMICAL ENGINEERING AND INDUSTRIAL BIOTECHNOLOGY (ICCEIB 2020), 2020, 991
  • [3] TOTAL POLYPHENOL CONTENT, TOTAL FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF GARLIC (ALLIUM SATIVUM L.) CULTIVARS
    Ceryova, Natalia
    Lidikova, Judita
    Pinter, Eduard
    Snirc, Marek
    Frankova, Hana
    Norbova, Monika
    Fedorkova, Silvia
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2023, 13 (01):
  • [4] Correlation of Total Polyphenol and Flavonoid Content With Antioxidant Activity of Caucasian Bee Honey
    Bozkus, Tugba Nigar
    FOOD SCIENCE & NUTRITION, 2025, 13 (01):
  • [5] Developing a database for total phenolic content, total flavonoid content, and antioxidant activity of Jordanian crops
    Al-Sayyed, Hiba F.
    Al-Kurd, Refat A.
    Mahmoud, Iman F.
    AbdelQader, Salma M.
    Sweidan, Dima H.
    Rizeq, Lana T.
    Arafat, Tawfiq A.
    Mwalla, Marwan M.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022, 25 (01) : 1290 - 1301
  • [6] Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica
    Do, Quy Diem
    Angkawijaya, Artik Elisa
    Phuong Lan Tran-Nguyen
    Lien Huong Huynh
    Soetaredjo, Felycia Edi
    Ismadji, Suryadi
    Ju, Yi-Hsu
    JOURNAL OF FOOD AND DRUG ANALYSIS, 2014, 22 (03) : 296 - 302
  • [7] Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
    Thandiwe Alide
    Phanice Wangila
    Ambrose Kiprop
    BMC Research Notes, 13
  • [8] Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
    Alide, Thandiwe
    Wangila, Phanice
    Kiprop, Ambrose
    BMC RESEARCH NOTES, 2020, 13 (01)
  • [9] Validation of Spectrophotometric Methods for the Determination of Total Polyphenol and Total Flavonoid Content
    Matic, Petra
    Sabljic, Marija
    Jakobek, Lidija
    JOURNAL OF AOAC INTERNATIONAL, 2017, 100 (06) : 1795 - 1803
  • [10] Spectrophotometric and Chromatographic Assessment of Total Polyphenol and Flavonoid Content in Rhododendron tomentosum Extracts and Their Antioxidant and Antimicrobial Activity
    Kukhtenko, Halyna
    Bevz, Nataliia
    Konechnyi, Yulian
    Kukhtenko, Oleksandr
    Jasicka-Misiak, Izabela
    MOLECULES, 2024, 29 (05):