Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

Food Chemistry

Volumn 120, Issue 4, 2010, Pages 1019-1024

  Chirinos, Rosana ^a   Galarza, Jorge ^a   Betalleluz Pallardel, Indira ^a   Pedreschi, Romina ^a   Campos, David ^a  

^a UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

Author keywords

Antioxidant capacity; Ascorbic acid; Camu camu; HPLC PAD; Maturity stages; Myrciaria dubia; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CATECHIN; CYANIDIN 3 GLUCOSIDE; DEHYDROASCORBIC ACID; DELPHINIDIN; DELPHINIDIN 3 GLUCOSINIDE; ELLAGIC ACID; ELLAGITANNIN; FLAVAN 3 OL; FLAVANONE; FLAVONOL; GALLIC ACID; RUTOSIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; FRUIT DEVELOPMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MYRCIARIA DUBIA; MYRTACEAE; NONHUMAN;

MYRCIARIA DUBIA;

EID: 74849101678     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.041     Document Type: Article

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