Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient

Journal of Food Composition and Analysis

Volumn 43, Issue , 2015, Pages 119-130

  Astello García, Marizel G ^a   Cervantes, Ilse ^a   Nair, Vimal ^b   Santos Díaz, María del Socorro ^c   Reyes Agüero, Antonio ^c   Guéraud, Françoise ^d   Negre Salvayre, Anne ^e   Rossignol, Michel ^f   Cisneros Zevallos, Luis ^b   Barba de la Rosa, Ana P ^a  

^a INSTITUTO POTOSINO DE INVESTIGACIÓN CIENTÍFICA Y TECNOLÓGICA   (Mexico)

^b TEXAS A AND M UNIVERSITY   (United States)

^c UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^d TOXALIM RESEARCH CENTRE IN FOOD TOXICOLOGY   (France)

^e University Hospital of Toulouse   (France)

^f UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Antioxidant capacity; Biodiversity and nutrition; Flavonoids; Food analysis; Food composition; Minerals; Opuntia spp.; Phenolic compounds; Principal component analysis; Wild foods

Indexed keywords

OPUNTIA; OPUNTIA FICUS-INDICA;

EID: 84935031214     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.04.016     Document Type: Article

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