Variation in antioxidant attributes at three ripening stages of guava (Psidium guajava L.) fruit from different geographical regions of Pakistan

Molecules

Volumn 17, Issue 3, 2012, Pages 3165-3180

  Gull, Javaria ^a   Sultana, Bushra ^a   Anwar, Farooq ^b   Naseer, Rehana ^a   Ashraf, Muhammad ^a,c   Ashrafuzzaman, M ^d  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b UNIVERSITY OF SARGODHA   (Pakistan)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

^d UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant activity; Guava; Phenolic contents; Ripening; Vitamin C

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ASCORBIC ACID; BIPHENYL DERIVATIVE; CML 1 PLANT EXTRACT; CML-1 PLANT EXTRACT; FLAVONOID; LINOLEIC ACID; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; REDUCING AGENT; SCAVENGER;

ARTICLE; CHEMISTRY; DRUG EFFECT; FRUIT; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; PAKISTAN; PSIDIUM;

ASCORBIC ACID; BIPHENYL COMPOUNDS; FLAVONOIDS; FREE RADICAL SCAVENGERS; FRUIT; LINOLEIC ACID; LIPID PEROXIDATION; PAKISTAN; PHENOLS; PICRATES; PLANT EXTRACTS; PSIDIUM; REDUCING AGENTS;

EID: 84858979960     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules17033165     Document Type: Article

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