Phenolic contents, in vitro antioxidant activities and biological properties, and HPLC profiles of free and conjugated phenolics extracted from onion, pomegranate, grape, and apple-Reference-Cited by-同舟云学术

Phenolic contents, in vitro antioxidant activities and biological properties, and HPLC profiles of free and conjugated phenolics extracted from onion, pomegranate, grape, and apple

Published:2017-08-04 Issue: Volume: Page:1-15
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Alu’datt Muhammad H.¹,Rababah Taha¹,Alhamad Mohammad N.²,Johargy Ayman³,Gammoh Sana¹,Ereifej Khalil¹,Almajoul Ali⁴,Al-Karaki Ghazi⁵,Kubow Stan⁶,Ghozlan Kawther A.⁵

Affiliation:

1. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

2. Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

3. Faculty of Medicine, University of Um Al-Qura, Makkah, Saudi Arabia

4. Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia

5. Department of Plant Production, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

6. School of Human Nutrition, Macdonald Campus, McGill University, Quebec, Canada

Funder

Jordan University of Science and Technology

King Saud University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1349140

Reference45 articles.

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4. Classification of fruits and vegetables

5. Shahidi, F.; Naczk, M. Phenolic in Food and Nutraceutical; CRC Press: Boca Raton, Florida, USA, 2004; pp 1–558.

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