Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

Food Chemistry

Volumn 183, Issue , 2015, Pages 83-90

  Abderrahim, Fatima ^a   Huanatico, Elizabeth ^b   Segura, Roger ^b   Arribas, Silvia ^a   Gonzalez, M Carmen ^a   Condezo Hoyos, Luis ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b UNIVERSIDAD NACIONAL DEL ALTIPLANO   (Peru)

Author keywords

Altiplano; Betalains; Peruvian; Phenolic compounds; QUENCHER procedure; Quinoa (Chenopodium quinoa Willd.); Total antioxidant capacity

Indexed keywords

ANTIOXIDANTS; COLOR; FLAVONOIDS; PLANTS (BOTANY);

ALTIPLANO; BETALAINS; PERUVIAN; PHENOLIC COMPOUNDS; QUENCHER PROCEDURE; QUINOA (CHENOPODIUM QUINOA WILLD.); TOTAL ANTIOXIDANT CAPACITY;

PHENOLS;

ANTIOXIDANT; BETACYANIN; BETALAIN; BETAXANTHIN; FLAVONOL; GALLIC ACID; PHENOL DERIVATIVE; QUERCETIN; TROLOX C; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ARTICLE; CHENOPODIUM QUINOA; COLOR; FRACTAL ANALYSIS; PERUVIAN; PLANT SEED; CHEMISTRY; PERU;

CHENOPODIUM QUINOA;

ANTIOXIDANTS; BETALAINS; CHENOPODIUM QUINOA; HYDROXYBENZOATES; PERU; PHENOLS; SEEDS;

EID: 84925637372     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.029     Document Type: Article

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