Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Food Research International

Volumn 55, Issue , 2014, Pages 397-403

  Rebello, Ligia Portugal Gomes ^a   Ramos, Afonso Mota ^b   Pertuzatti, Paula Becker ^c   Barcia, Milene Teixeira ^d   Castillo Muñoz, Noelia ^e,f   Hermosín Gutiérrez, Isidro ^f  

^a Campus Itaperuna   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c FEDERAL UNIVERSITY OF MATO GROSSO   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

^e Instituto de la Vid y el Vino de Castilla La Mancha   (Spain)

^f UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Antioxidant activity; Banana; Flavonols; Phenolic compounds; Proanthocyanidins

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BANANA; FLAVONOLS; PHENOLIC COMPOUNDS; PROANTHOCYANIDINS;

DIMERS; FLAVONOIDS; PLANTS (BOTANY);

FRUITS;

EID: 84890254866     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.039     Document Type: Article

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