Comparative Analysis of the Chemical Composition and Antioxidant Activity of Red (Psidium cattleianum) and Yellow (Psidium cattleianumvar.lucidum) Strawberry Guava Fruit

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Biegelmeyer, Renata ^a   Andrade, Juliana Maria Mello ^a   Aboy, Ana Lúcia ^a   Apel, Miriam Anders ^a   Dresch, Roger Remy ^a   Marin, Rafaela ^a   Raseira, Maria do Carmo Bassols ^b   Henriques, Amélia Teresinha ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b EMBRAPA CLIMA TEMPERADO   (Brazil)

Author keywords

Essential oils; Fatty acids; Polyphenolic compounds; Psidium cattleianum; Strawberry guava

Indexed keywords

ANTIOXIDANT; ESSENTIAL OIL; FATTY ACID; FLAVONOID; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; BRAZIL; CHEMISTRY; COMPARATIVE STUDY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED; PSIDIUM; SPECIES DIFFERENCE;

ANTIOXIDANTS; BRAZIL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FLAVONOIDS; FRUIT; OILS, VOLATILE; PHENOLS; PLANT OILS; PSIDIUM; SEEDS; SPECIES SPECIFICITY;

FRAGARIA X ANANASSA; PSIDIUM; PSIDIUM CATTLEIANUM;

EID: 80053066370     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02319.x     Document Type: Article

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