Effects of the ripening stage on phenolic profile, phytochemical composition and antioxidant activity of date palm fruit

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 44, 2012, Pages 10896-10902

  Amira, El Arem ^a   Behija, Saafi Emna ^a   Beligh, Mechri ^b   Lamia, Lahouar ^a   Manel, Issaoui ^b   Mohamed, Hammami ^b   Lotfi, Achour ^a  

^a UNIVERSITY OF MONASTIR   (Tunisia)

^b UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

antioxidants' activity; date fruits; maturation stage; phenolic profile; phytochemical composition

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; CONDENSED TANNINS; DATE PALM; FOOD INDUSTRIES; GENERAL POPULATION; HUMAN HEALTH; MATURATION STAGE; NATURAL ANTIOXIDANTS; PHENOLIC COMPOUNDS; PHENOLIC PROFILE; PHYTOCHEMICAL COMPOSITION; PHYTOCHEMICALS; REDUCING POWER;

AGENTS; FLAVONOIDS; FRUITS; PLANTS (BOTANY); POPULATION STATISTICS;

PHENOLS;

ANTIOXIDANT; PHENOL DERIVATIVE;

ARECACEAE; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTIOXIDANTS; ARECACEAE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PHENOLS; SPECTROPHOTOMETRY, ATOMIC;

PHOENIX DACTYLIFERA;

EID: 84868539815     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302602v     Document Type: Article

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