Comparison of major taste compounds and antioxidative properties of fruits and flowers of different Sambucus species and interspecific hybrids

Food Chemistry

Volumn 200, Issue , 2016, Pages 134-140

  Mikulic Petkovsek, Maja ^a   Ivancic, Anton ^b   Schmitzer, Valentina ^a   Veberic, Robert ^a   Stampar, Franci ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b UNIVERSITY OF MARIBOR   (Slovenia)

Author keywords

Antioxidant activity; Interspecific hybrids; Organic acids; S. cerulea; S. javanica; Sambucus nigra; Sugars; Total phenolics

Indexed keywords

ANTIOXIDANTS; ORGANIC ACIDS; PLANTS (BOTANY); SUGARS;

ANTI-OXIDANT ACTIVITIES; INTERSPECIFIC HYBRIDS; S. CERULEA; S. JAVANICA; SAMBUCUS NIGRA; TOTAL PHENOLICS;

FRUITS;

ANTIOXIDANT; CARBOHYDRATE; CARBOXYLIC ACID; FLOWER EXTRACT; POLYPHENOL; TROLOX C; PHENOL DERIVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; BERRY; CHEMICAL COMPOSITION; FLOWER; FRUIT; INTERSPECIFIC HYBRID; SAMBUCUS; SAMBUCUS CERULEA; SAMBUCUS JAVANICA; SAMBUCUS NIGRA; CHEMISTRY; CHIMERA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES; TASTE;

ANTIOXIDANTS; CHIMERA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLOWERS; FRUIT; PHENOLS; PLANT EXTRACTS; SAMBUCUS; TASTE;

EID: 84954042585     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.044     Document Type: Article

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