Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves

Food Chemistry

Volumn 199, Issue , 2016, Pages 612-618

  Seong, Gi Un ^a   Hwang, In Wook ^a   Chung, Shin Kyo ^a  

^a Kyungpook National University   (South Korea)

Author keywords

Antioxidants; Chinese cabbage leaves; Polyphenolics; Principal component analysis; Sinapic acid

Indexed keywords

AGENTS; ANTIOXIDANTS; CHROMATOGRAPHY; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY;

ANTI-OXIDANT ACTIVITIES; CHINESE CABBAGE; GREEN LEAFY VEGETABLES; LIQUID CHROMATOGRAPHY/MASS SPECTROMETRY; POLYPHENOLICS; SINAPIC ACIDS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

PRINCIPAL COMPONENT ANALYSIS;

ANTIOXIDANT; ASCORBIC ACID; CAFFEIC ACID; CAROTENOID; FERRIC ION; FERULIC ACID; FLAVONOID; MYRICETIN; PARA COUMARIC ACID; POLYPHENOL DERIVATIVE; SINAPIC ACID; TROLOX C; 4-COUMARIC ACID; COUMARIC ACID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CELERY CABBAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MASS SPECTROMETRY; ORAC ASSAY; PLANT LEAF; PRINCIPAL COMPONENT ANALYSIS; BRASSICA; CHEMISTRY;

ANTIOXIDANTS; ASCORBIC ACID; BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOIDS; PHENOLS; PLANT LEAVES;

EID: 84950996779     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.066     Document Type: Article

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