Screening antioxidant capacity of Mexican maize (Zea mays L.) landraces with colored grain using ABTS, DPPH and FRAP methods
Author:
Funder
CONABIO),
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Agronomy and Crop Science,Physiology
Link
https://link.springer.com/content/pdf/10.1007/s42976-021-00221-6.pdf
Reference35 articles.
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2. Aguayo-Rojas J, Mora-Rochin S, Cuevas-Rodríguez EO, Serna-Saldívar S, Gutiérrez-Uribe JA, Reyes-Moreno C, Milán-Carrillo J (2012) Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented Mexican maize. Plant Food Hum Nutr 67:178–185. https://doi.org/10.1007/s11130-012-0288-y
3. Awika J, Rooney L, Wu X, Prior R, Cisneros-Zevallos L (2003) Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. J Agric Food Chem 51:6657–6662. https://doi.org/10.1021/jf034790i
4. Benzie I, Strain J (1996) The ferric reducing ability of plasma (FRAP) as a measure of ‘“antioxidant power”’: the FRAP assay. Anal Biochem 239:70–76. https://doi.org/10.1006/abio.1996.0292
5. Capocchi A, Bottega S, Spanò C, Fontanini D (2017) Phytochemicals and antioxidant capacity in four Italian traditional maize (Zea mays L.) varieties. Int J Food Sci Nutr 68:515–524. https://doi.org/10.1080/09637486.2016.1261809
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