Effects of salinity and salinity-induced augmented bioactive compounds in purslane (Portulaca oleracea L.) for possible economical use

Food Chemistry

Volumn 169, Issue , 2015, Pages 439-447

  Amirul Alam, Md ^a   Juraimi, A S ^a   Rafii, M Y ^a   Hamid, A A ^a   Aslani, F ^a   Alam, M Z ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Antioxidant; Carotenoids; Phenolics; Purslane; Salinity

Indexed keywords

ANTIOXIDANTS; FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; CAROTENOIDS; PHENOLICS; PURSLANE; SALINITY; SALINITY TREATMENT; TOTAL FLAVONOID CONTENTS;

PIGMENTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CAROTENOID; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOMASS PRODUCTION; CONTROLLED STUDY; ECONOMICS; IC 50; PORTULACA OLERACEA; SALINITY; SALT STRESS; CHEMISTRY; METABOLISM; PORTULACA;

CAROTENOIDS; FLAVONOIDS; PHENOLS; PLANT EXTRACTS; PORTULACA; REACTIVE OXYGEN SPECIES; SALINITY;

EID: 84906771434     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.019     Document Type: Article

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