Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10231-10236

  Xu, Xiaoyun ^a   Li, Wende ^b   Lu, Zhanhui ^c   Beta, Trust ^b   Hydamaka, Arnie W ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MANITOBA   (Canada)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidants; Chlorogenic acid; Cooking; Phenolics; Potato; Principal component analysis; Tryptophan

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT TUBER; POTATO;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; PHENOLS; PLANT TUBERS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 70449099564     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902532q     Document Type: Article

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