Phenolic composition and antioxidant capacity of Ugni molinae Turcz. leaves of different genotypes

Food Chemistry

Volumn 215, Issue , 2017, Pages 219-227

  Peña Cerda, Marcelo ^a   Arancibia Radich, Jorge ^a   Valenzuela Bustamante, Paula ^a   Pérez Arancibia, Rodrigo ^a   Barriga, Andrés ^a   Seguel, Ivette ^b   García, Lorena ^a   Delporte, Carla ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b INSTITUTO DE INVESTIGACIONES AGROPECUARIAS   (Chile)

Author keywords

Antioxidant; DPPH; FRAP; Genotype; ORAC; Phenolic compounds; Ugni molinae

Indexed keywords

AGENTS; FOOD PRODUCTS; PHENOLS;

DPPH; FRAP; GENOTYPE; ORAC; PHENOLIC COMPOUNDS; UGNI MOLINAE;

ANTIOXIDANTS;

ALCOHOL; ELLAGITANNIN; FLAVONOID; FLAVONOL DERIVATIVE; FLUORESCEIN; GALLIC ACID DERIVATIVE; PHENOL DERIVATIVE; PLANT EXTRACT; UGNI MOLINAE EXTRACT; UNCLASSIFIED DRUG; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; DPPH RADICAL SCAVENGING ASSAY; FERRIC REDUCING ANTIOXIDANT POWER; GENOTYPE; IN VITRO STUDY; ORAC ASSAY; PLANT LEAF; SHRUB; SOLVENT EXTRACTION; UGNI MOLINAE; CHEMISTRY; CHILE; CLASSIFICATION; MASS SPECTROMETRY; MYRTACEAE;

ANTIOXIDANTS; CHILE; FLAVONOIDS; GENOTYPE; MASS SPECTROMETRY; MYRTACEAE; PHENOLS; PLANT EXTRACTS; PLANT LEAVES;

EID: 84982685895     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.159     Document Type: Article

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