Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith

Food Chemistry

Volumn 117, Issue 2, 2009, Pages 276-281

  Sun, Jian ^a,b   Yao, Jinyan ^a   Huang, Shaoxi ^a   Long, Xing ^a   Wang, Jubing ^c   García García, Elena ^d  

^a NATIONAL ENGINEERING RESEARCH CENTER FOR NON FOOD BIOREFINERY   (China)

^b Guangxi Crop Genetic Improvement and Biotechnology Lab   (China)

^c Guangxi Technical Instruction General Office for Fruit Production   (China)

^d MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Anthocyanins; Antioxidant activity; Fruits; Kadsura coccinea; Polyphenols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; METAL CHELATE; POLYPHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DEGRADATION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FRUIT; HEAT; HIGH TEMPERATURE; KADSURA; NONHUMAN; PH;

KADSURA COCCINEA;

EID: 67349090334     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.001     Document Type: Article

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