Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention

Molecules

Volumn 12, Issue 4, 2007, Pages 759-771

  Duan, Xuewu ^a   Wu, Genfu ^b   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Antioxidant activity; Free radicals; Lipid peroxidation; Litchi chinenesis Sonn; Phenolics; Reducing power

Indexed keywords

ANION; ANTIOXIDANT; BIPHENYL DERIVATIVE; DIPHENYL P PICRYLHYDRAZYL; DIPHENYL-P-PICRYLHYDRAZYL; ELECTROLYTE; FREE RADICAL; HYDRAZINE DERIVATIVE; HYDROXYL RADICAL; LINOLEIC ACID; PHENOL; PLANT EXTRACT; SUPEROXIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; DOSE RESPONSE; LIPID PEROXIDATION; LYCHEE; METABOLISM; METHODOLOGY; TIME;

ANIONS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHEMISTRY; DOSE-RESPONSE RELATIONSHIP, DRUG; ELECTROLYTES; FREE RADICALS; HYDRAZINES; HYDROXYL RADICAL; LINOLEIC ACID; LIPID PEROXIDATION; LITCHI; PHENOL; PLANT EXTRACTS; SUPEROXIDES; TIME FACTORS;

EID: 34247882061     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/12040759     Document Type: Article

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