Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 656-663

  Reyes Caudillo, E ^a   Tecante, A ^a   Valdivia Lopez M A ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Antioxidant activity; Dietary fibre; Lipid oxidation; Phenolic compounds; Salvia hispanica

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALCOHOL; ANTIOXIDANT; BETA CAROTENE; CAFFEIC ACID; CATION; CHLOROGENIC ACID; KAEMPFEROL; LINOLEIC ACID; OIL; PHENOL DERIVATIVE; QUERCETIN; RADICAL; TROLOX C; UNCLASSIFIED DRUG; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; DIETARY FIBER; EMULSION; FOOD ANALYSIS; HYDROLYSIS; LIPID OXIDATION; MEXICO; NONHUMAN; PLANT SEED; SALVIA; SALVIA HISPANICA; SPECTROPHOTOMETRY;

SALVIA HISPANICA;

EID: 36148941335     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.062     Document Type: Article

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