UV-B-mediated flavonoid synthesis in white asparagus (Asparagus officinalis L.)

Food Research International

Volumn 48, Issue 1, 2012, Pages 196-201

  Eichholz, Ines ^a   Rohn, Sascha ^b   Gamm, Antje ^a   Beesk, Nina ^c   Herppich, Werner B ^d   Kroh, Lothar W ^c   Ulrichs, Christian ^a   Huyskens Keil, Susanne ^a  

^a HUMBOLDT UNIVERSITY   (Germany)

^b UNIVERSITY OF HAMBURG   (Germany)

^c TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^d LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

Author keywords

Asparagus; Enzyme activity; Flavonoids; Peroxidase; Phenylalanine ammonia lyase; UV B irradiation

Indexed keywords

ADAPTATION TIME; ANTIOXIDANT COMPOUNDS; ANTIOXIDANT DEFENCE SYSTEM; ASPARAGUS; ASPARAGUS SPEARS; HIGH CONCENTRATION; PEROXIDASE; PHENOLIC COMPOUNDS; PHENYLALANINE AMMONIA-LYASE; PLANT DEFENCE; PLANT TISSUES; POLYPHENOLS; TEMPORAL DYNAMICS;

AMINO ACIDS; AMMONIA; ENZYME ACTIVITY; ENZYMES; FATTY ACIDS; FLAVONOIDS; IRRADIATION; PHENOLS; TISSUE;

PRINCIPAL COMPONENT ANALYSIS;

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 84859778166     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.03.008     Document Type: Article

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