Changes in phenolic acids, flavonoids, anthocyanins, and antioxidant activities of Mahonia aquifolium berries during fruit development and elucidation of the phenolic biosynthetic pathway

Author:

Coklar HacerORCID,Akbulut MehmetORCID

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Biotechnology

Reference38 articles.

1. Alberti A, Zielinski AAF, Couto M, Judacewski P, Mafra LI, Nogueira A (2017) Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. J Food Sci Technol 6:1511–1518

2. Aseel DG, Rashad YM, Hammad SM (2019) Arbuscular Mycorrhizal fungi trigger transcriptional expression of flavonoid and chlorogenic acid biosynthetic pathways genes in tomato against tomato mosaic virus. Sci Rep 1:1–10

3. Belwal T, Pandey A, Bhatt ID, Rawal RS, Luo Z (2019) Trends of polyphenolics and anthocyanins accumulation along ripening stages of wild edible fruits of Indian Himalayan region. Sci Rep 1:5894

4. Benzie IF, Strain J (1999) Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. In: Packer L (ed) Methods in enzymology. Elsevier, San Diego, pp 15–27

5. Biała W, Jasiński M (2018) The Phenylpropanoid case—it is transport that matters. Front Plant Sci 9:1–9

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