Potential of sweet cherry (Prunus avium L.) by-products: bioactive compounds and antioxidant activity of leaves and petioles

In recent years many researchers have taken into account other parts of plants than commonly edible ones because of their beneficial chemical composition. The objective of the study was to determine the content of bioactive compounds, including HPLC analysis of polyphenols, and antioxidant activity...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	European food research & technology 2019-03, Vol.245 (3), p.763-772
Hauptverfasser:	Dziadek, Kinga, Kopeć, Aneta, Tabaszewska, Małgorzata
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agriculture Analytical Chemistry Anthocyanins Antioxidants Ascorbic acid Bioactive compounds Biological activity Biotechnology Carotenoids Chemical composition Chemistry Chemistry and Materials Science Cherries Chlorogenic acid Coffee Coumaric acid Cultivars Dietary fiber Ferulic acid Food industry Food plants Food processing industry Food Science Forestry Fruits Functional foods & nutraceuticals High-performance liquid chromatography Leaves Liquid chromatography Organic chemistry Original Paper p-Coumaric acid Polyphenols Prunus avium Statistical analysis Statistical methods Vitamin C
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!