Antioxidant, toxicity, and iridoid tests of processed Cornelian cherry fruits

Summary The antioxidant activity, potential toxicity, and iridoid content of processed Cornelian cherry products were assessed. Cornus officinalis L. juice and Cornus mas L. fruit puree possessed antioxidant activity in the 2,2‐diphenylpicrylhydrazyl radical scavenging, reducing power and oxygen rad...

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Veröffentlicht in:	International journal of food science & technology 2012-07, Vol.47 (7), p.1392-1397
Hauptverfasser:	West, Brett J., Deng, Shixin, Jensen, C. Jarakae, Palu, Afa K., Berrio, Lincoln F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Biological and medical sciences Cherries Cornelian cherry Cornus Cornus mas L Cornus officinalis L DPPH Food industries Food science Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology iridoid Juices ORAC Prunus Purees Radicals Salmonella typhimurium Scavenging Toxicity
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