Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non conventional foods: Prosopis flour

Food Research International

Volumn 43, Issue 5, 2010, Pages 1505-1510

  Cardozo, María Luz ^a,b   Ordoñez, Roxana Mabel ^a,b   Zampini, Iris Catiana ^a,b   Cuello, Ana Soledad ^a   Dibenedetto, Graciela ^b   Isla, María Inés ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Antioxidant capacity; Legume; Nutritional; Phenolic compounds; Prosopis

Indexed keywords

ASCORBIC ACID; PLANTS (BOTANY); TANNINS;

ANTIOXIDANT CAPACITY; LEGUME; NUTRITIONAL; PHENOLIC COMPOUNDS; PROSOPIS;

ANTIOXIDANTS;

PROSOPIS; PROSOPIS ALBA; PROSOPIS NIGRA;

EID: 77953914813     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.004     Document Type: Article

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