Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC‐DAD and UPLC‐ESI‐MS/MS

Summary Antioxidant activity in Muntingia calabura Linn. peel was evaluated by DPPH radical, ORAC, ABTS cation radical, FRAP assays and total phenolic contents by different extraction conditions. In addition, a method for determination of phenolic compounds in calabura peel samples harvested in Braz...

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Veröffentlicht in:	International journal of food science & technology 2017-04, Vol.52 (4), p.954-963
Hauptverfasser:	Rotta, Eliza Mariane, Haminiuk, Charles Windson Isidoro, Maldaner, Liane, Visentainer, Jesuí Vergilio
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antioxidant source Antioxidants Assaying Chromatography Edible Extraction extraction conditions Food science fruit peel Fruits HPLC‐DAD Muntingia calabura Oxidation Phenols Radicals Solvents UPLC‐ESI‐MS/MS
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