Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 271-277

  Gruz, Jiri ^a   Ayaz, Faik Ahmet ^b   Torun, Hülya ^b   Strnad, Miroslav ^a  

^a INSTITUTE OF EXPERIMENTAL BOTANY   (Czech Republic)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Fruit; HPLC; Mass spectrometry; Medlar; Mespilus germanica; Phenolic acids; Ripening

Indexed keywords

HPLC; MEDLAR; MESPILUS GERMANICA; PHENOLIC ACIDS; RIPENING;

ESTERS; FRUITS; MASS SPECTROMETRY; ORGANIC ACIDS;

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 3 HYDROXYBENZOIC ACID; 4 HYDROXYBENZOIC ACID; CAFFEIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SALICYLIC ACID; SINAPIC ACID; SYRINGIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FRUIT; FRUIT RIPENING; MESPILUS GERMANICA; NONHUMAN; PHYTOCHEMISTRY; PLANT;

MESPILUS GERMANICA;

EID: 77955281744     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.030     Document Type: Article

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