Phytochemicals in date co-products and their antioxidant activity

Food Chemistry

Volumn 158, Issue , 2014, Pages 513-520

  Martín Sánchez, Ana María ^a   Cherif, Sarra ^a,b   Ben Abda, Jamel ^b   Barber Vallés, Xavier ^a   Pérez Álvarez, José Ángel ^a   Sayas Barberá, Estrella ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b Agronomic Superior Research and Teaching Institute Tunisia   (Tunisia)

Author keywords

Antioxidant activity; Bioactive compounds; Co products; Date palm; Intermediate food products

Indexed keywords

BLANCHING; COBALT COMPOUNDS; FOOD PRODUCTS; PHENOLS; TANNINS;

ANTI-OXIDANT ACTIVITIES; ANTIRADICAL EFFICIENCIES; APPROPRIATE TECHNIQUES; BIOACTIVE COMPOUNDS; CO-PRODUCTS; DATE PALM; FUNCTIONAL INGREDIENT; POSITIVE CORRELATIONS;

FLAVONOIDS;

ANTHOCYANIN; CAROTENOID; EDETIC ACID; FERROUS ION; FLAVONOID; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; TANNIN DERIVATIVE; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; CHELATING AGENT; IRON; PICRIC ACID; PLANT EXTRACT; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; DPPH RADICAL SCAVENGING ASSAY; EGG YOLK; FOOD INDUSTRY; FOOD PROCESSING; INDUSTRY; LIPID PEROXIDATION; MOISTURE; ANIMAL; CHEMISTRY; FRUIT; OXIDATION REDUCTION REACTION; PHOENIX (PLANT);

ANIMALS; ANTHOCYANINS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CAROTENOIDS; CHELATING AGENTS; EGG YOLK; FLAVONOIDS; FREE RADICAL SCAVENGERS; FRUIT; IRON; LIPID PEROXIDATION; OXIDATION-REDUCTION; PHENOLS; PHOENICEAE; PHYTOCHEMICALS; PICRATES; PLANT EXTRACTS; TANNINS;

EID: 84897006674     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.172     Document Type: Article

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