Antioxidant activity and chemical difference in fruit of different Actinidia sp.

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 4, 2010, Pages 381-394

  Latocha, Piotr ^a   Krupa, Tomasz ^b   Wołosiak, Rafał ^c   Worobiej, Elwira ^c   Wilczak, Jacek ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Faculty of Horticulture and Landscape Architecture   (Poland)

^c Faculty of Food Sciences   (Poland)

Author keywords

Actinidia; Antioxidant activity; Carotenoids; Chlorophylls; Phenol content; Vitamin C,2,2 diphenyl 1 picryl hydrazyl

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; ASCORBIC ACID; BIPHENYL DERIVATIVE; CAROTENOID; CHLOROPHYLL; FLAVONOID; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; POLYPHENOLS; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; CLASSIFICATION; FRUIT; GENETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KIWIFRUIT; PHYLOGENY; SPECIES DIFFERENCE;

ACTINIDIA; ANTIOXIDANTS; ASCORBIC ACID; BIPHENYL COMPOUNDS; CAROTENOIDS; CHLOROPHYLL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FRUIT; PHENOLS; PHYLOGENY; PICRATES; PLANT EXTRACTS; SPECIES SPECIFICITY; TANNINS;

ACTINIDIA; ACTINIDIA ARGUTA; ACTINIDIA DELICIOSA; ACTINIDIA KOLOMIKTA; ACTINIDIA MACROSPERMA; ACTINIDIA MELANANDRA;

EID: 77952570022     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637480903517788     Document Type: Article

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