Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables

Journal of the Science of Food and Agriculture

Volumn 84, Issue 12, 2004, Pages 1553-1561

  Bahorun, Theeshan ^a   Luximon Ramma, Amitabye ^a   Crozier, Alan ^b   Aruoma, Okezie I ^c,d  

^a UNIVERSITY OF MAURITIUS   (Mauritius)

^b UNIVERSITY OF GLASGOW   (United Kingdom)

^c IMPERIAL COLLEGE LONDON   (United Kingdom)

^d LONDON SOUTH BANK UNIVERSITY   (United Kingdom)

Author keywords

Antioxidant capacity; Flavonoids; FRAP; Proanthocyanidins; Quercetin; TEAC; Total phenols; Vegetables; Vitamin C

Indexed keywords

ALLIUM; ALLIUM CEPA; ARTEMISIA; ARTEMISIA VULGARIS; BOTRYTIS; BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. PEKINENSIS; CAPSICUM ANNUUM VAR. ANNUUM; DAUCUS CAROTA; LACTUCA; LYCOPERSICON ESCULENTUM;

EID: 4444282079     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1820     Document Type: Article

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