Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey

Food Chemistry

Volumn 217, Issue , 2017, Pages 483-489

  Sahan, Yasemin ^a   Gurbuz, Ozan ^a   Guldas, Metin ^a   Degirmencioglu, Nurcan ^b   Begenirbas, Aynur ^a  

^a ULUDAG UNIVERSITY   (Turkey)

^b BANDIRMA ONYEDI EYLUL UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Bioaccessibility; Chicory; Phenols

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; ASSAYS; FLAVONOIDS; METHANOL; PHENOLS;

ANTIOXIDANT CAPACITY; BIOACCESSIBILITY; CHICORY; FERULIC ACIDS; PHENOLIC ACIDS; PHENOLICS; TOTAL PHENOLICS;

PLANTS (BOTANY);

ALCOHOL; ANTHOCYANIN; ANTIOXIDANT; CATECHIN; FERULIC ACID; METHANOL; PHENOL DERIVATIVE; PHENOLIC ACID DERIVATIVE; SYRINGIC ACID; UNCLASSIFIED DRUG; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHICORY; CICHORIUM; TURKEY (REPUBLIC); METABOLISM; TURKEY;

ANTHOCYANINS; ANTIOXIDANTS; CATECHIN; CHICORY; HYDROXYBENZOATES; PHENOLS; PLANT EXTRACTS; POLYPHENOLS; TURKEY;

EID: 84985961582     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.108     Document Type: Article

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