Antioxidant properties of chlorophyll-enriched and chlorophyll-depleted polyphenolic fractions from leaves of vernonia amygdalina and gongronema latifolium

Food Research International

Volumn 44, Issue 8, 2011, Pages 2435-2441

  Fasakin, Comfort F ^a,b   Udenigwe, Chibuike C ^b   Aluko, Rotimi E ^b,c  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF MANITOBA   (Canada)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant properties; Free radicals; Gongronema latifolium; Leafy vegetables; Polyphenolic compounds; Solvent extraction; Vernonia amygdalina

Indexed keywords

ANTIOXIDANT PROPERTIES; GONGRONEMA LATIFOLIUM; LEAFY VEGETABLES; POLYPHENOLIC COMPOUND; VERNONIA AMYGDALINA;

CHLOROPHYLL; ETHANOL; FREE RADICALS; LINOLEIC ACID; METHANOL; PHENOLS; SOLVENT EXTRACTION; SOLVENTS; VEGETABLES;

ACETONE;

GONGRONEMA LATIFOLIUM; VERNONIA; VERNONIA AMYGDALINA;

EID: 80051575051     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.019     Document Type: Article

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