Variation of active constituents and antioxidant activity in pyrola [P. incarnata Fisch.] from different sites in Northeast China

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2213-2219

  Zhang, Dong Yang ^a   Luo, Meng ^a   Wang, Wei ^a   Zhao, Chun Jian ^a   Gu, Cheng Bo ^a   Zu, Yuan Gang ^a   Fu, Yu Jie ^a   Yao, Xiao Hui ^a   Duan, Ming Hui ^a  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Antioxidant activity; HPLC; Principal component analysis; Pyrola; Total phenolic content

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS; LINOLEIC ACID;

ACTIVE CONSTITUENTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; HPLC; PRINCIPAL COMPONENTS; PYROLA; SCAVENGING ACTIVITIES; TOTAL PHENOLIC CONTENT;

PRINCIPAL COMPONENT ANALYSIS;

2'' O GALLOYL HYPERIN; ARBUTIN; CATECHIN; CHIMAPHILIN; EPICATECHIN; FLAVONOID; HYPERIN; PHENOL DERIVATIVE; PYROLATIN; QUERCETIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CHEMICAL COMPOSITION; CHINA; IC 50; PASSIFLORA INCARNATA; PRINCIPAL COMPONENT ANALYSIS; PYROLA; SCAVENGING SYSTEM;

PASSIFLORA INCARNATA; PYROLA;

EID: 84879050385     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.045     Document Type: Article

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