Antioxidant capacity of cornelian cherry (Cornus mas L.) - Comparison between permanganate reducing antioxidant capacity and other antioxidant methods

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 734-741

  Popović, Boris M ^a   Štajner, Dubravka ^a   Slavko, Kevrešan ^a   Sandra, Bijelić ^a  

^a FACULTY OF AGRICULTURE   (Serbia)

Author keywords

Anthocyanin; Cornelian cherry; DPPH; FRAP; Permanganate reducing antioxidant capacity

Indexed keywords

ANTHOCYANIN CONTENT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; CHEMICAL COMPOSITIONS; CHEMOMETRIC EVALUATION; CORNELIAN CHERRY; CORRELATION MATRIX; DPPH; ETHANOL EXTRACT; FRAP; LIPID PEROXIDATION; MULTIVARIATE TECHNIQUES; POSITIVE CORRELATIONS; PRINCIPAL COMPONENT ANALYSIS (PCA);

ANTHOCYANINS; ETHANOL; PHENOLS; PRINCIPAL COMPONENT ANALYSIS;

AGENTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ANTHOCYANIN; ANTIALLERGIC AGENT; ANTIINFECTIVE AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CHEMOMETRIC ANALYSIS; COMPARATIVE STUDY; CONTROLLED STUDY; CORNELIAN CHERRY; CORNUS; CORRELATION ANALYSIS; GENOTYPE; LIPID PEROXIDATION; MULTIVARIATE ANALYSIS; NONHUMAN; OXIDATIVE STRESS;

ANTHOCYANINS; ANTIOXIDANTS; GENOTYPE; MANGANESE COMPOUNDS; OXIDATION-REDUCTION; OXIDES; PLANT EXTRACTS; PRUNUS;

CORNUS MAS;

EID: 84860268457     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.170     Document Type: Article

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