Anthraquinone profiles, antioxidant and antimicrobial properties of Frangula rupestris (Scop.) Schur and Frangula alnus Mill. bark

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1174-1180

  Kremer, D ^a   Kosalec, I ^a   Locatelli, M ^b   Epifano, F ^b   Genovese, S ^b   Carlucci, G ^b   Zovko Koncic M ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF CHIETI   (Italy)

Author keywords

Anthraquinones; Antimicrobial activity; Antioxidant activity; Frangula alnus; Frangula rupestris

Indexed keywords

ANTHRAQUINONES; ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITIES; FRANGULA ALNUS; FRANGULA RUPESTRIS;

AGENTS; KETONES; LINOLEIC ACID; PHENOLS; PLANTS (BOTANY);

MICROORGANISMS;

ANTHRAQUINONE; BETA CAROTENE; EMODIN; FRANGULA BARK; LINOLEIC ACID; PHENOL; PHYSCION;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CONTROLLED STUDY; FRANGULA ALNUS; FRANGULA RUPESTIS; FUNCTIONAL FOOD; MEDICAL RESEARCH; MEDICINAL PLANT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN;

FRANGULA; FRANGULA ALNUS;

EID: 81855176129     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.094     Document Type: Article

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