Antioxidants in spring leaves of Oxalis acetosella L.

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 351-357

  Šircelj, Helena ^a   Mikulič Petkovšek, Maja ^a   Batič, Franc ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Antioxidant capacity; Ascorbic acid; Carotenoids; Edible wild plant; Flavonoids; Oxalis acetosella; Phenolic acids; Rutin; Tocopherols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA CAROTENE; ALPHA TOCOPHEROL; ANTHERAXANTIN; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CAROTENOID; CHLOROPHYLL; DELTA TOCOPHEROL; FLAVONOID; GAMMA TOCOPHEROL; ISOQUERCITRIN; NEOXANTHIN; OXALIS ACETOSELLA EXTRACT; PHENOL; PLANT EXTRACT; QUERCETIN; RUTOSIDE; TOCOPHEROL; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD ANALYSIS; LETTUCE; NUTRITIONAL VALUE; PLANT LEAF;

LACTUCA; OXALIS ACETOSELLA;

EID: 77953292556     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.042     Document Type: Article

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