Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1300-1306

  Hirose, Yuko ^a   Fujita, Tomoyuki ^b   Ishii, Toshiyuki ^c   Ueno, Naoya ^c  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b SHINSHU UNIVERSITY   (Japan)

^c Yamanashi Prefectural Agritechnology Center   (Japan)

Author keywords

Acidic hydrolysis; Chenopodium quinoa Willd.; DPPH; Flavonol glycoside; Functional foodstuff; Kaempferol; Quercetin; Total phenolic content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FLAVONOID GLYCOSIDE; KAEMPFEROL; PHENOL; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT; CEREAL; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHENOPODIUM QUINOA; COMPARATIVE STUDY; EXTRACTION; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FUNCTIONAL FOOD; HYDROLYSIS; JAPAN; NONHUMAN; NUTRITIONAL VALUE; PLANT SEED; PSEUDOCEREAL; QUANTITATIVE ANALYSIS; SOUTH AMERICA;

CHENOPODIUM QUINOA;

EID: 70449624831     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.008     Document Type: Article

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