Effect of tea polyphenols on lipid peroxidation and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit during cold storage

Molecules

Volumn 19, Issue 10, 2014, Pages 16837-16850

  Chen, Wenrong ^a,b   Zhang, Zhenzhen ^c   Shen, Yanwen ^b   Duan, Xuewu ^a   Jiang, Yuemin ^a  

^a INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^b ZHEJIANG NORMAL UNIVERSITY   (China)

^c Dinghai Forestry Workstation ^*  (China)

Author keywords

Antioxidative activity; Lipid peroxidation; Litchi; Reactive oxygen species (ROS); Tea polyphenols

Indexed keywords

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; HYDROGEN PEROXIDE; PICRIC ACID; PLANT EXTRACT; POLYPHENOL; REACTIVE OXYGEN METABOLITE; SUPEROXIDE DISMUTASE; TEA;

CHEMISTRY; COLD; DRUG EFFECTS; FRUIT; LIPID PEROXIDATION; LYCHEE; METABOLISM; OXIDATION REDUCTION REACTION; TEA;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; COLD TEMPERATURE; FRUIT; HYDROGEN PEROXIDE; LIPID PEROXIDATION; LITCHI; OXIDATION-REDUCTION; PICRATES; PLANT EXTRACTS; POLYPHENOLS; REACTIVE OXYGEN SPECIES; SUPEROXIDE DISMUTASE; TEA;

EID: 84911875868     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules191016837     Document Type: Article

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