Effect of sprouting and light cycle on antioxidant activity of Brassica oleracea varieties

Food Chemistry

Volumn 165, Issue , 2014, Pages 379-387

  Vale, Ana Paula ^a,b   Cidade, Honorina ^a   Pinto, Madalena ^a   Oliveira, M Beatriz P P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

Author keywords

Antioxidant activity; Brassica sprouts; Light cycle; Sprouting

Indexed keywords

CHELATION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BRASSICA; CHELATING ABILITY; FLAVONOID CONTENT; LIGHT CYCLES; RADICAL SCAVENGING; SPROUTING;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; FERROUS ION; FLAVONOID; HYDROXYL RADICAL; PEROXY RADICAL; PHENOL DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; BRASSICA OLERACEA; BROCCOLI; GALEGA; GERMINATION; HYDROXYL RADICAL SCAVENGING ASSAY; LIGHT DARK CYCLE; RED CABBAGE; SPROUTING; BRASSICA; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; BRASSICA; FLAVONOIDS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS;

EID: 84902682564     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.122     Document Type: Article

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