Evaluation of bioactive compounds and antioxidant capacity of edible feijoa (Acca sellowiana (O. Berg) Burret) flower extracts
Author:
Funder
Fondazione di Sardegna
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04239-2.pdf
Reference36 articles.
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2. Aoyama H, Sakagami HT, Hatano T (2018) Three new flavonoids, proanthocyanidin, and accompanying phenolic constituents from Feijoa sellowiana. Biosci Biotechnol Biochem 82:31–41
3. Baxter H, Harborne JB, Moss GP (1999) Phytochemical dictionary, vol 45, 2nd edn. Taylor and FrancisOxford
4. Bektaşǒglu B, Esin Celik S, Ozyürek M, Güçlü K, Apak R (2006) Novel hydroxyl radical scavenging antioxidant activity assay for water-soluble antioxidants using a modified CUPRAC method. Biochem Biophys Res Commun 345:1194–1200
5. Belous O, Omarov M, Omarova Z (2014) Chemical composition of fruits of a feijoa (Feijoa sellowiana) in the conditions of subtropics of Russia. Potr S J F Sci 8:119–123
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