Phenolic Composition in Different Genotypes of Guabiju Fruits (Myrcianthes pungens) and Their Potential as Antioxidant and Antichemotactic Agents

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Andrade, Juliana M M ^a   Aboy, Ana Lúcia ^a   Apel, Miriam A ^a   Raseira, Maria C B ^b   Pereira, José F M ^b   Henriques, Amélia T ^a  

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

^b EMBRAPA CLIMA TEMPERADO   (Brazil)

Author keywords

Antichemotaxis; Antioxidant; Flavonoids; HPLC; Myrcianthes pungens

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CYANIDIN; PLANT EXTRACT; POLYPHENOL;

ARTICLE; CHEMISTRY; FRUIT; GENETICS; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MYRTACEAE; OXIDATION REDUCTION REACTION;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; GENOTYPE; MYRTACEAE; OXIDATION-REDUCTION; PLANT EXTRACTS; POLYPHENOLS;

MYRCIANTHES PUNGENS; MYRTACEAE;

EID: 80054767685     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02375.x     Document Type: Article

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