Highly glycosylated and acylated flavonols isolated from kale (Brassica oleracea var. sabellica) - Structure-antioxidant activity relationship

Food Research International

Volumn 47, Issue 1, 2012, Pages 80-89

  Fiol, Michaela ^a   Adermann, Susann ^b   Neugart, Susanne ^c   Rohn, Sascha ^d   Mügge, Clemens ^b   Schreiner, Monika ^c   Krumbein, Angelika ^c   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b HUMBOLDT UNIVERSITY   (Germany)

^c Inst Veg Orn Crops G Erfurt   (Germany)

^d UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Brassicaceae; EPR; Folin Ciocalteu assay; NMR; Structure elucidation; TEAC

Indexed keywords

ACYL MOIETY; AGLYCONES; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BRASSICA; BRASSICA OLERACEA; BRASSICACEAE; EPR SPECTROSCOPY; FOLIN-CIOCALTEU ASSAYS; GLYCOSYLATED; HPLC-DAD-ESI-MS; KAEMPFEROL; PLANT METABOLITES; RADICAL SCAVENGING ACTIVITY; STRUCTURAL FEATURE; STRUCTURE ELUCIDATION; TEAC;

AGENTS; ESTERIFICATION; FATTY ACIDS; GLYCOSYLATION; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PARAMAGNETIC RESONANCE; PHENOLS; PLANTS (BOTANY); SUGARS;

ACYLATION;

BRASSICA; BRASSICA OLERACEA; BRASSICACEAE;

EID: 84857980304     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.01.014     Document Type: Article

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