Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica)

Journal of Food Composition and Analysis

Volumn 24, Issue 2, 2011, Pages 288-297

  Fu, Hongfei ^a,b   Xie, Bijun ^b   Ma, Shaojun ^b   Zhu, Xinrong ^b   Fan, Gang ^b   Pan, Siyi ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

ABTS cation radical scavenging capacity; Carotenoids; DPPH radical scavenging capacity; Food analysis; Food composition; High performance liquid chromatography mass spectroscopy (HPLC MS); Lipid peroxidation inhibition; Red blood cell homelysis inhibition; Thin layer chromatography (TLC); Violaxanthin; Water spinach (water convolvulus, Ipomoea aquatica)

Indexed keywords

CONVOLVULUS; IPOMOEA; IPOMOEA AQUATICA; SPINACIA OLERACEA;

EID: 79952043478     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.08.007     Document Type: Article

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