Changes in pigments, total polyphenol, antioxidant activity and color parameters of red and green edible amaranth leaves under different shade levels

Journal of Food, Agriculture and Environment

Volumn 8, Issue 3-4 PART 1, 2010, Pages 217-222

  Ali, G M B ^a   Khandaker, Laila ^a   Oba, Shinya ^a  

^a GIFU UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; Betacyanin; Color parameter; Edible amaranth; Shade; Total polyphenol

Indexed keywords

AMARANTHUS TRICOLOR EXTRACT; BETACYANIN; PIGMENT; PLANT EXTRACT; POLYPHENOL; UNCLASSIFIED DRUG;

AMARANTHUS; AMARANTHUS TRICOLOR; ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMICAL COMPOSITION; CHLOROPHYLL CONTENT; CONTROLLED STUDY; CORRELATION ANALYSIS; CORRELATION COEFFICIENT; CULTIVAR; DRY WEIGHT; NONHUMAN; PLANT LEAF;

AMARANTHUS CAUDATUS; AMARANTHUS TRICOLOR;

EID: 78751606759     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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