Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time

This study investigated the effects of different heating times (30-150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food properties 2019-01, Vol.22 (1), p.630-645
Hauptverfasser:	Lee, Jungu, Park, Geonhui, Chang, Yoon Hyuk
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids antioxidant activity Antioxidants Caffeic acid Chlorogenic acid Flavonoids Functional foods & nutraceuticals Heat treatments high temperature treatment Lonicera japonica Lonicera japonica Thunb phenolic acid Phenolic acids Quercetin Rutin
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!