Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Phenolic composition and antioxidant capacity of different fruit part including peel, pulp, juice, whole fruit and seed from five lemon cultivars (Feiminailao, Cuningmeng Limeng, Pangdelusaningmeng, Beijingningmeng) were investigated. Caffeic acid (9.31–741.4 μg/g FW) and chlorogenic acid (2.7–527.5...

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Veröffentlicht in:	Journal of food science and technology 2017-04, Vol.54 (5), p.1108-1118
Hauptverfasser:	Xi, Wanpeng, Lu, Juanfang, Qun, Junping, Jiao, Bining
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agronomy Antioxidants Biological activity Chemistry Chemistry and Materials Science Chemistry/Food Science Citrus fruits Citrus limon Cocoa Cultivars Flavonoids Food Food Science Fruits Germplasm Human nutrition Laboratories Nutrition Original Original Article Phenols Seeds Studies
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