Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers’ Varieties in Northeastern Portugal Homegardens-Reference-Cited by-同舟云学术

Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers’ Varieties in Northeastern Portugal Homegardens

Published:2012-08-25 Issue:3 Volume:67 Page:229-234
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Barros Lillian,Dueñas Montserrat,Pinela José,Carvalho Ana Maria,Buelga Celestino Santos,Ferreira Isabel C. F. R.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-012-0307-z.pdf

Reference29 articles.

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3. Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203

4. Fernández-Panchon MS, Villano D, Troncoso AM, Garcia-Parrilla MC (2008) Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence. Crit Rev Food Sci Nutr 48:649–671

5. Heim KE, Tagliaferro AR, Bobilya DJ (2002) Flavonoid antioxidants: chemistry, metabolism and structure–activity relationships. J Nutr Biochem 13:572–584

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