Free radical scavenging properties and phenolic content of Chinese black-grained wheat

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 22, 2005, Pages 8533-8536

  Li, Wende ^a,b   Shan, Fang ^c   Sun, Shancheng ^c   Corke, Harold ^d   Beta, Trust ^b  

^a SHANXI UNIVERSITY   (China)

^b UNIVERSITY OF MANITOBA   (Canada)

^c Shanxi Academy of Agricultural Sciences   (China)

^d UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antioxidant; Black grained wheat; DPPH free radical; Phenolic; Radical scavenging

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; PICRIC ACID; SCAVENGER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED; WHEAT;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREE RADICAL SCAVENGERS; HYDROXYBENZOIC ACIDS; PHENOLS; PICRATES; SEEDS; TRITICUM;

TRITICUM AESTIVUM;

EID: 27744504648     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051634y     Document Type: Article

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