Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

Industrial Crops and Products

Volumn 69, Issue , 2015, Pages 385?394-394

  Borras Linares I ^a,b   Fernandez Arroyo S ^a,b   Arraez Roman D ^a,b   Palmeros Suarez P A ^c   Del Val Diaz R ^c   Andrade Gonzales I ^c   Fernandez Gutierrez A ^a,b   Gomez Leyva J F ^c   Segura Carretero, A ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b Functional Food Research and Development Centre (CIDAF)   (Spain)

^c Technological Institute of Tlajomulco   (Mexico)

Author keywords

Anthocyanins; Antimicrobial activity; Hibiscus sabdariffa; HPLC AD ESI TOF MS; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; ESCHERICHIA COLI; FLAVONOIDS; HEMP; INDUCTIVELY COUPLED PLASMA; MULTIVARIANT ANALYSIS; PHENOLS; SALMONELLA;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; GRAM-POSITIVE BACTERIUM; HIBISCUS SABDARIFFA; HPLC-AD-ESI-TOF-MS; PHENOLIC COMPOUNDS; SALMONELLA ENTERITIDIS;

ANTHOCYANINS;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; DICOTYLEDON; MULTIVARIATE ANALYSIS; NEW RECORD; PHENOLIC COMPOUND; PHYTOCHEMISTRY; PIGMENT;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; HIBISCUS SABDARIFFA; MICROCOCCUS LUTEUS; NEGIBACTERIA; POSIBACTERIA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 84924201627     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.02.053     Document Type: Article

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