Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced during postharvest ripening

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 18, 2005, Pages 7251-7256

  Slimestad, Rune ^a   Verheul, Michèl J ^b  

^a PlantChem   (Norway)

^b Planteforsk   (Norway)

Author keywords

carotene; Ascorbic acid; Chalconaringenin; Cherry tomatoes; Chlorogenic acid; FRAP; HPLC; Lycopene; Lycopersicon esculentum; Rutin; Total phenolics

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CAROTENOID; CHALCONE; CHALCONE DERIVATIVE; CHLOROGENIC ACID; DRUG DERIVATIVE; LYCOPENE; NARINGENIN CHALCONE;

ARTICLE; CHEMISTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; TEMPERATURE; TIME; TOMATO;

ASCORBIC ACID; BETA CAROTENE; CAROTENOIDS; CHALCONE; CHALCONES; CHLOROGENIC ACID; FRUIT; LYCOPERSICON ESCULENTUM; TEMPERATURE; TIME FACTORS;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 25444463560     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050737d     Document Type: Article

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