Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1169-1176

  Zhang, Ruifen ^a   Zeng, Qingshuai ^a,b   Deng, Yuanyuan ^a   Zhang, Mingwei ^a,b   Wei, Zhencheng ^a   Zhang, Yan ^a   Tang, Xiaojun ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Bound phenolics; Flavonoids; Free phenolics; Litchi

Indexed keywords

ANTIOXIDANT ACTIVITIES; CAFFEIC ACIDS; CHLOROGENIC ACIDS; EPICATECHIN; FLAVONOID CONTENT; FREEFORMS; GALLIC ACIDS; LITCHI; PHENOLICS; SCAVENGING CAPACITY; SOUTHERN CHINA; TOTAL CONTENT; TOTAL PHENOLIC CONTENT;

CULTIVATION; FLAVONOIDS; FRUIT JUICES; ORGANIC COMPOUNDS; PLANTS (BOTANY);

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CAFFEIC ACID; CATECHIN; CHLOROGENIC ACID; EPICATECHIN; FLAVONOID; GALLIC ACID; PHENOL; RUTOSIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHINA; CULTIVAR; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LYCHEE; NONHUMAN; PHYTOCHEMISTRY;

ANTIOXIDANTS; CHINA; FRUIT; LITCHI; PHENOLS; PLANT EXTRACTS;

EID: 84867796641     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.085     Document Type: Article

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