Isolation, characterization and antioxidant capacity assessment of the bioactive compounds derived from Hypoxis rooperi corm extract (African potato)

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1425-1437

  Laporta, Olga ^a   Pérez Fons, Laura ^a   Mallavia, Ricardo ^a   Caturla, Nuria ^a   Micol, Vicente ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Hypoxis rooperi; Hypoxoside; Membrane affinity; ORAC; Rooperol; TBARS; TEAC

Indexed keywords

AGLYCONE; ANTIOXIDANT; CATECHIN; HYPOXOSIDE; PHOSPHOLIPID; PLANT EXTRACT; ROOPEROL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TROLOX C; UNCLASSIFIED DRUG;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; BINDING AFFINITY; BIOLOGICAL ACTIVITY; CONTROLLED STUDY; CORN; CORRELATION ANALYSIS; DATA ANALYSIS; FEMALE; FLUORESCENCE; HYDROPHILICITY; HYDROPHOBICITY; HYPOXIS; ISOLATION PROCEDURE; LIPID PEROXIDATION; LIPOPHILICITY; MALE; MOUSE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; OLIVE; PARTITION COEFFICIENT; POTATO; TEA;

HYPOXIS; SOLANUM TUBEROSUM;

EID: 33947314767     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.051     Document Type: Article

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