Evaluation of sour cherry (Prunus cerasus L.) fruits for their polyphenol content, antioxidant properties, and nutritional components

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 51, 2014, Pages 12332-12345

  Wojdyło, Aneta ^a   Nowicka, Paulina ^a   Laskowski, Piotr ^b   Oszmiański, Jan ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b Research Station for Cultivar Testing in Zybiszów Near Wroc aw   (Poland)

Author keywords

ABTS; Anthocyanins; Chemical property; FRAP; LC MS; ORAC; Phenolic compounds; Sour cherry

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; CHEMICAL COMPOUNDS; CHEMICAL PROPERTIES; FRUITS; POLYPHENOLIC COMPOUNDS;

ABTS; FRAP; LC/MS; ORAC; PHENOLIC COMPOUNDS; SOUR CHERRY;

ASCORBIC ACID;

PRUNUS CERASUS;

ANTIOXIDANT; PLANT EXTRACT; POLYPHENOL;

CHEMICAL STRUCTURE; CHEMISTRY; FRUIT; HUMAN; MASS SPECTROMETRY; NUTRITIONAL VALUE; PRUNUS;

ANTIOXIDANTS; FRUIT; HUMANS; MASS SPECTROMETRY; MOLECULAR STRUCTURE; NUTRITIVE VALUE; PLANT EXTRACTS; POLYPHENOLS; PRUNUS;

EID: 84919779923     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504023z     Document Type: Article

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