Antioxidant activity and profiles of common fruits in Singapore

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 77-84

  Isabelle, Mia ^a,b   Lee, Bee Lan ^a   Lim, Meng Thiam ^c   Koh, Woon Puay ^a   Huang, Dejian ^a   Ong, Choon Nam ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b International Life Sciences Institute Southeast Asia Region   (Singapore)

^c Health Promotion Board Singapore   (Singapore)

Author keywords

Antioxidant; Ascorbic acid; Carotenoid; Fruit; ORAC; Tocopherol; Tocotrienol; Total phenolic

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CAROTENOID; CRYPTOXANTHIN; LYCOPENE; TOCOPHEROL;

ADULT; AGED; ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; BANANA; CANTALOUPE; FEMALE; FOOD INTAKE; FRUIT; GUAVA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; KIWIFRUIT; MALE; MANDARIN; MANGO; NECTARINE; ORANGE (FRUIT); PAPAYA; PASSION FRUIT; PEAR; PERSIMMON; PINEAPPLE; PLUM; PUBLIC HEALTH; PUMMELO; SAPODILLA; SINGAPORE; STRAWBERRY; SUGARCANE; UNITED STATES; WATERMELON;

CARICA PAPAYA; CITRULLUS LANATUS VAR. LANATUS; CUCUMIS MELO; DURIO ZIBETHINUS; GARCINIA MANGOSTANA; MANILKARA ZAPOTA; PSIDIUM;

EID: 77952585317     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.002     Document Type: Article

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