Flavonoids, proanthocyanidins, vitamin C, and antioxidant activity of theobroma grandiflorum (Cupuassu) pulp and seeds

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 11, 2013, Pages 2720-2728

  Pugliese, Alexandre G ^a   Tomas Barberan, Francisco A ^b   Truchado, Pilar ^b   Genovese, Maria I ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

antioxidant capacity; cupuassu; flavonoids; Theobroma grandiflorum; vitamin C

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CUPUASSU; HARVESTING PERIODS; MEAN DEGREE OF POLYMERIZATIONS; PROANTHOCYANIDINS; THEOBROMA GRANDIFLORUM; VITAMIN C;

AGENTS; ASCORBIC ACID; NOBELIUM; OLIGOMERS; PLANTS (BOTANY);

FLAVONOIDS;

ANTIOXIDANT; ASCORBIC ACID; FLAVONOID; PLANT EXTRACT; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; FRUIT; MALVACEAE; PLANT SEED;

ANTIOXIDANTS; ASCORBIC ACID; FLAVONOIDS; FRUIT; MALVACEAE; PLANT EXTRACTS; PROANTHOCYANIDINS; SEEDS;

THEOBROMA; THEOBROMA GRANDIFLORUM;

EID: 84875419315     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304349u     Document Type: Article

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