Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 953-961

  Sousa, Carla ^a   Taveira, Marcos ^a   Valentão, Patrícia ^a   Fernandes, Fátima ^a   Pereira, José A ^b   Estevinho, Letícia ^b   Bento, Albino ^b   Ferreres, Federico ^c   Seabra, Rosa M ^a   Andrade, Paula B ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c Research Group on Quality   (Spain)

Author keywords

Antimicrobial activity; Antioxidant activity; Brassica oleracea L. var. acephala; Brassica oleracea L. var. costata DC; Brassica rapa L. var. rapa; Inflorescences; Organic acids; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 3 4 COUMAROYL QUINIC ACID; ACONITIC ACID; CITRIC ACID; FUMARIC ACID; HYDROXYL RADICAL; HYPOCHLOROUS ACID; KAEMPFEROL; MALIC ACID; PHENOL DERIVATIVE; PYRUVIC ACID; REACTIVE OXYGEN METABOLITE; SHIKIMIC ACID; SUPEROXIDE;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BRASSICACEAE; CONTROLLED STUDY; FOOD COMPOSITION; FUNGUS; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PHYTOCHEMISTRY;

ACEPHALA; BRASSICA; BRASSICA OLERACEA; BRASSICA RAPA; FUNGI; NEGIBACTERIA; POSIBACTERIA;

EID: 43449100315     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.087     Document Type: Article

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