Antioxidant activity, phenolics and UPLC-ESI(-)-MS of extracts from different tropical fruits parts and processed peels

Food Research International

Volumn 77, Issue , 2015, Pages 392-399

  Morais, Damila R ^a   Rotta, Eliza M ^a   Sargi, Sheisa C ^a   Schmidt, Eduardo M ^b   Bonafe, Elton Guntendorfer ^c   Eberlin, Marcos N ^b   Sawaya, Alexandra C H F ^b   Visentainer, Jesuí V ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Federal Technologhical University of Paraná   (Brazil)

Author keywords

Antioxidant capacity; Antioxidant compounds; Mass spectrometry analysis; Tropical fruits

Indexed keywords

AGENTS; ANTIOXIDANTS; ASSAYS; FLAVONOIDS; MASS SPECTROMETRY; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; EPIGALLOCATECHIN GALLATE; MASS SPECTROMETRY ANALYSIS; PHENOLIC COMPOUNDS; TOTAL PHENOLIC COMPOUNDS; TROPICAL FRUITS;

FRUITS;

EID: 84949092944     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.08.036     Document Type: Article

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