Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 2, 2009, Pages 162-174

  Butryee, Chaniphun ^a   Sungpuag, Pongtorn ^a   Chitchumroonchokchai, Chureeporn ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Antioxidant capacity; Citrus hystrix; Flavonoids; Phenolics

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AGLYCONE; APIGENIN; CYANIDIN; FLAVONOID; HESPERETIN; ISORHAMNETIN; LUTEOLIN; MYRICETIN; PEONIDIN; QUERCETIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BOILING POINT; CITRUS HYSTRIX; CONTROLLED STUDY; DEEP FAT FRYING; FAT CONTENT; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; LIPOPHILICITY; NONHUMAN; PHYTOCHEMISTRY; PLANT LEAF; RUTACEAE;

ANTIOXIDANTS; CITRUS; COOKING; FLAVONOIDS; HOT TEMPERATURE; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; PLANT LEAVES;

CITRUS HYSTRIX;

EID: 68949169322     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903018816     Document Type: Article

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