Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1497-1501

  Acosta Montoya, Óscar ^a   Vaillant, Fabrice ^b   Cozzano, Sonia ^a   Mertz, Christian ^b   Pérez, Ana M ^a   Castro, Marco V ^c  

^a Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

^b CIRAD   (France)

^c UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Antioxidant properties; Blackberry; Phenolic compounds; Physicochemical properties; Ripening stages

Indexed keywords

ANTHOCYANIN; ELLAGIC ACID; ELLAGITANNIN; FLAVONOL DERIVATIVE; GALLIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; QUERCETIN; RUBUS ADENOTRICHUS EXTRACT; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACKBERRY; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MATURITY; NONHUMAN; PHYSICAL CHEMISTRY;

RUBUS;

EID: 70449972860     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.032     Document Type: Article

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