Effects of maturity stage and storage on cactus berry (Myrtillocactus geometrizans) phenolics, vitamin C, betalains and their antioxidant properties

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1744-1750

  Herrera Hernández, María G ^a   Guevara Lara, Fidel ^b   Reynoso Camacho, Rosalía ^c   Guzmán Maldonado, Salvador H ^a  

^a INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^b Autonomous University of Aguascalientes Centro de Ciencias Basicas   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Antioxidant capacity; Betalains; Cactus berry; Myrtillocactus geometrizans; ORAC; Phenolics; TEAC

Indexed keywords

ANTIOXIDANTS; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS;

ANTIOXIDANT CAPACITY; BETALAINS; CACTUS BERRY; MYRTILLOCACTUS GEOMETRIZANS; ORAC; PHENOLICS; TEAC;

FRUITS;

ASCORBIC ACID; BETALAIN; CAFFEIC ACID; DEHYDROASCORBIC ACID; ELLAGIC ACID; EPICATECHIN; GALLIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; FOOD INTAKE; FRUIT DEVELOPMENT; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MATURITY; MEDICINAL PLANT; MYRTILLOCACTUS GEOMETRIZANS; NONHUMAN; NUTRITIONAL HEALTH; STORAGE;

CACTACEAE; MYRTILLOCACTUS GEOMETRIZANS;

EID: 80051799755     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.042     Document Type: Article

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