Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1571-1578

  Faria, Adelia F ^a   Marques, Marcella C ^a   Mercadante, Adriana Z ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Anthocyanins; Antioxidant capacity; Carotenoids; CIELAB colour; Flavonoids; HPLC DAD MS MS; Myrtaceae; ORAC; Singlet oxygen; Syzygium cumini

Indexed keywords

ANTIOXIDANT CAPACITY; CAROTENOIDS; CIELAB COLOUR; HPLC-DAD; MYRTACEAE; ORAC; SINGLET OXYGEN; SYZYGIUM CUMINI;

ESTERS; FRUITS; GLUCOSE; OXYGEN; PHENOLS;

FLAVONOIDS;

ANTHOCYANIN; ASCORBIC ACID; BETA CAROTENE; MALVIN; MYRICETIN; PEROXY RADICAL; SINGLET OXYGEN; SYZYGIUM CUMINI EXTRACT; TANNIN; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG EFFECT; DRUG IDENTIFICATION; DRUG ISOLATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PH MEASUREMENT;

MYRTACEAE; SYZYGIUM CUMINI;

EID: 79551535921     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.007     Document Type: Article

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