Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa)

Food Research International

Volumn 44, Issue 5, 2011, Pages 1482-1489

  Bursal, Ercan ^a   Gülçin, Ilhami ^b,c  

^a MU ALPARSLAN UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

^c AGRI IBRAHIM CECEN UNIVERSITY   (Turkey)

Author keywords

Actinidia deliciosa; Antioxidant; Kiwifruit; Radical scavenging

Indexed keywords

ACTINIDIA DELICIOSA; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; AQUEOUS EXTRACTS; ASCORBIC ACIDS; BENEFICIAL EFFECTS; BENZOIC ACID; CAFFEIC ACIDS; CHELATING ACTIVITY; ELLAGIC ACID; FERULIC ACIDS; FLAVONOID CONTENT; GALLIC ACIDS; IN-VITRO; KIWIFRUIT; KIWIFRUITS; LC-MS-MS; P-COUMARIC ACID; PHENOLIC COMPOUNDS; POLYPHENOL CONTENT; RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; SUPEROXIDE ANION RADICALS; SYRINGIC ACID; WATER EXTRACTS;

CHELATION; DRUG PRODUCTS; FATTY ACIDS; KETONES; ORGANIC ACIDS; OXYGEN; PHENOLS;

SOLVENT EXTRACTION;

ACTINIDIA DELICIOSA;

EID: 79957702372     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.031     Document Type: Article

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