Exploiting Catharanthus roseus roots: Source of antioxidants

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 56-61

  Pereira, David M ^a   Faria, Joana ^a   Gaspar, Luís ^a   Ferreres, Federico ^b   Valentão, Patrícia ^a   Sottomayor, Mariana ^c   Andrade, Paula B ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b Research Group on Quality   (Spain)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant activity; Catharanthus roseus; Organic acids; Roots

Indexed keywords

ACONITIC ACID; CARBOXYLIC ACID; CATHARANTHUS ROSEUS EXTRACT; CITRIC ACID; FUMARIC ACID; MALIC ACID; ORGANIC COMPOUND; OXALIC ACID; PHENOL; PYRUVIC ACID;

ADDITION REACTION; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; DRUG EFFECT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PETAL; PLANT LEAF; PLANT ROOT; PLANT SEED; PLANT STEM; STRUCTURE ANALYSIS;

CATHARANTHUS ROSEUS;

EID: 75749120945     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.002     Document Type: Article

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