Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars

Journal of Food Composition and Analysis

Volumn 24, Issue 4-5, 2011, Pages 588-595

  Ilahy, Riadh ^a,b   Hdider, Chafik ^b   Lenucci, Marcello S ^c   Tlili, Imen ^a,b   Dalessandro, Giuseppe ^c  

^a University of Carthage   (Tunisia)

^b UNIVERSITY OF CARTHAGE   (Tunisia)

^c UNIVERSITY OF SALENTO   (Italy)

Author keywords

Antioxidants; Ascorbic acid; Dehydroascorbic acid; Flavonoids; Food analysis; Food composition; High lycopene cultivars; Lycopene; Lycopersicon esculentum Mill; Phenols; Ripening stages; Vitamin C

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 79958273713     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.11.003     Document Type: Article

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