Bioactive compounds and antioxidant potential of mango peel extract

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 982-988

  Ajila, C M ^a   Naidu, K A ^a   Bhat, S G ^a   Rao, U J S Prasada ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Anthocyanins; Antioxidant activity; Bioactive compounds; Carotenoids; Mango; Mango peel; Phenolics

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETONE; ANTHOCYANIN; CAROTENOID; FREE RADICAL; GALLIC ACID; IRON; LIPOXYGENASE; NUTRACEUTICAL; POLYPHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CANCER PREVENTION; CARDIOVASCULAR DISEASE; COMPARATIVE STUDY; CONTROLLED STUDY; ENZYME INHIBITION; FRUIT; FUNCTIONAL FOOD; IC 50; LIPID PEROXIDATION; LIVER MICROSOME; MANGO; NONHUMAN; REDUCTION; SOYBEAN; VEGETABLE;

GLYCINE MAX;

EID: 34447508316     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.052     Document Type: Article

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