Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities

Food Research International

Volumn 64, Issue , 2014, Pages 762-771

  Pérez, María Jorgelina ^a   Cuello, Ana Soledad ^a   Zampini, Iris Catiana ^a   Ordoñez, Roxana Mabel ^a   Alberto, María Rosa ^a   Quispe, Cristina ^b   Schmeda Hirschmann, Guillermo ^b   Isla, María Inés ^a  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b UNIVERSIDAD DE TALCA   (Chile)

Author keywords

Anthocyanins; Antiinflammatory capacity; Antioxidant capacity; Mesocarp flour; Phenolic compounds; Prosopis

Indexed keywords

ANTI-INFLAMMATORY CAPACITIES; ANTIOXIDANT CAPACITY; MESOCARP FLOUR; PHENOLIC COMPOUNDS; PROSOPIS;

ANTHOCYANINS;

EID: 84907816403     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.013     Document Type: Article

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