Antioxidative activity of water extract of sweet potato leaves in Taiwan

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1224-1228

  Liao, Wayne C ^a   Lai, Yung Chang ^b   Yuan, Ming Chen ^c   Hsu, Ya Lin ^c   Chan, Chin Feng ^c  

^a CHANG GUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b Agricultural Research Institute   (Taiwan)

^c HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Antioxidative activity; Reducing power; Superoxide radicals; Sweet potato

Indexed keywords

ANTI OXIDATIVE ACTIVITY; DRY WEIGHT; REDUCING POWER; SCAVENGING EFFECT; SUPEROXIDE RADICAL; SUPEROXIDE RADICALS; SWEET POTATO; SWEET POTATO LEAVES; TOTAL PHENOLIC CONTENT; WATER EXTRACTS;

OXYGEN; PHENOLS;

SOLVENT EXTRACTION;

PHENOL; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CYTOTOXICITY; FREEZE DRYING; HUMAN; HUMAN CELL; HUMAN CELL CULTURE; IRON CHELATION; NONHUMAN; PLANT LEAF; SWEET POTATO; TAIWAN;

IPOMOEA BATATAS;

EID: 79952537093     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.131     Document Type: Article

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