Nutritional composition and antioxidant properties of the sim fruit (Rhodomyrtus tomentosa)

Food Chemistry

Volumn 168, Issue , 2015, Pages 410-416

  Lai, Thi Ngoc Ha ^a,b   André, Christelle ^c   Rogez, Hervé ^d   Mignolet, Eric ^a   Nguyen, Thi Bich Thuy ^b   Larondelle, Yvan ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^b VIETNAM NATIONAL UNIVERSITY OF AGRICULTURE   (Viet Nam)

^c LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^d FEDERAL UNIVERSITY OF PARÁ   (Brazil)

Author keywords

Antioxidant capacity; Dietary fibre; Nutritional composition; Phenolic compound; Rhodomyrtus tomentosa

Indexed keywords

LINOLEIC ACID; PHENOLS; ANTIOXIDANTS; FRUITS;

ANTIOXIDANT CAPACITY; DIETARY FIBRE; NUTRITIONAL COMPOSITIONS; PHENOLIC COMPOUNDS; RHODOMYRTUS TOMENTOSA;

FRUITS; FATTY ACIDS;

ALPHA TOCOPHEROL; ANTIOXIDANT; ARACHIDIC ACID; ASCORBIC ACID; CARBOHYDRATE; CELLULOSE; COPPER; DECANOIC ACID; ESSENTIAL FATTY ACID; FATTY ACID; GALLIC ACID; HERBACEOUS AGENT; HEXANOIC ACID; LAURIC ACID; LINOLEIC ACID; LINOLENIC ACID; LIPID; MANGANESE; MYRISTIC ACID; OCTANOIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PHENOL DERIVATIVE; PICEATANNOL; STEARIC ACID; STILBENE; UNSATURATED FATTY ACID; VACCENIC ACID; PLANT EXTRACT; PROTEIN; RHODOMYRTUS TOMENTOSA EXTRACT; UNCLASSIFIED DRUG; AMINO ACID; VEGETABLE PROTEIN;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; ATOMIC EMISSION SPECTROMETRY; BONE DEVELOPMENT; CARBOHYDRATE ANALYSIS; COLORECTAL CANCER; CONSTIPATION; DIETARY FIBER; DIETITIAN; ENERGY METABOLISM; FRUIT; HEMORRHOID; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID COMPOSITION; LIQUID CHROMATOGRAPHY; MEDICINAL PLANT; PROTEIN CONTENT; PROTEIN INTAKE; PROTEOGLYCAN SYNTHESIS; RHODOMYRTUS TOMENTOSA; TRADITIONAL MEDICINE; CHEMICAL COMPOSITION; DIETARY REFERENCE INTAKE; DRY WEIGHT; MYRTACEAE; NONHUMAN; NUTRITION; CHEMISTRY;

RHODOMYRTUS TOMENTOSA;

AMINO ACIDS; ANTIOXIDANTS; CARBOHYDRATES; FATTY ACIDS; FRUIT; MYRTACEAE; PHENOLS; PLANT PROTEINS;

EID: 84907339132     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.081     Document Type: Article

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