Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 705-711

  Amarowicz, Ryszard ^a   Estrella, Isabel ^b   Hernández, Teresa ^b   Robredo, Sergio ^b   Troszyńska, Agnieszka ^a   Kosińska, Agnieszka ^a   Pegg, Ronald B ^c  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidant activity; Free radical scavenging capacity; Green lentil; HPLC ESI MS; HPLC PAD; Phenolics; Tannins

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; BETA CAROTENE; CATECHIN; CHALCONE DERIVATIVE; COUMARIC ACID; EPICATECHIN; FLAVONOL; GALLIC ACID; HYDROCHLORIC ACID; LINOLEIC ACID; PHENOL DERIVATIVE; PROCYANIDIN; QUERCETIN DERIVATIVE; SCAVENGER; TANNIN; TANNIN DERIVATIVE; TROLOX C; VANILLIN;

AMPEROMETRY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; ELUTION; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LENTIL; NONHUMAN; PHYTOCHEMISTRY; PLANT SEED;

LENS CULINARIS;

EID: 77649179379     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.009     Document Type: Article

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