Antioxidant Components of Brassica Vegetables including Turnip and the Influence of Processing and Storage on their Anti-oxidative Properties

Current Medicinal Chemistry

Volumn 26, Issue 24, 2019, Pages 4559-4572

  Gharehbeglou, Pouria ^a   Jafari, Seid Mahdi ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Antioxidant; Brassica; Natural antioxidants; Storage; Thermal processing; Turnip

Indexed keywords

ASCORBIC ACID; ESSENTIAL OIL; FLAVONOID; GLUCOSINOLATE; ISORHAMNETIN; KAEMPFEROL; PHENOL DERIVATIVE; QUERCETIN; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; FOOD PROCESSING; NONHUMAN; NUTRITIONAL VALUE; PHYTOCHEMISTRY; PROCESSED VEGETABLE; REVIEW; TURNIP; BRASSICA; CHEMISTRY; COOKING; FOOD STORAGE; METABOLISM;

ANTIOXIDANTS; ASCORBIC ACID; BRASSICA; COOKING; FLAVONOIDS; FOOD STORAGE; GLUCOSINOLATES; OILS, VOLATILE; PHENOLS;

EID: 85067879967     PISSN: 09298673     EISSN: 1875533X     Source Type: Journal    
DOI: 10.2174/0929867325666181115111040     Document Type: Review

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