Phenolic composition and antioxidant potential of grain legume seeds: A review

Food Research International

Volumn 101, Issue , 2017, Pages 1-16

  Singh, Balwinder ^a   Singh, Jatinder Pal ^b   Kaur, Amritpal ^b   Singh, Narpinder ^b  

^a KHALSA COLLEGE   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Antioxidant activity; Health benefits; Legume seeds; Phenolic compounds; Processing

Indexed keywords

ANTIOXIDANTS; CHEMICAL COMPOUNDS; FLAVONOIDS; HEALTH; ORGANIC ACIDS; PLANTS (BOTANY); PROCESSING; TANNINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; COMPREHENSIVE INFORMATION; HEALTH BENEFITS; HEALTH PROMOTING ACTIVITY; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; TOTAL PHENOLIC COMPOUNDS;

PHENOLS;

ANTHOCYANIN; ANTIOXIDANT; CATECHIN; FLAVANONE DERIVATIVE; FLAVONE DERIVATIVE; FLAVONOID; FLAVONOL DERIVATIVE; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; PROANTHOCYANIDIN; PROTOCATECHUIC ACID; TANNIN DERIVATIVE;

CHEMISTRY; CRANBERRY; FOOD GRAIN; PHASEOLUS; PLANT SEED;

ANTHOCYANINS; ANTIOXIDANTS; CATECHIN; EDIBLE GRAIN; FLAVANONES; FLAVONES; FLAVONOIDS; FLAVONOLS; HYDROXYBENZOATES; PHASEOLUS; PHENOLS; PLANT EXTRACTS; PROANTHOCYANIDINS; SEEDS; TANNINS; VACCINIUM MACROCARPON;

EID: 85029230766     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.026     Document Type: Review

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