Influence of plant maturity on anthocyanin concentrations, phenolic composition, and antioxidant properties of 3 purple basil (Ocimum basilicum L.) cultivars-Reference-Cited by-同舟云学术

Influence of plant maturity on anthocyanin concentrations, phenolic composition, and antioxidant properties of 3 purple basil (Ocimum basilicum L.) cultivars

Published:2016-10 Issue: Volume:53 Page:30-39
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

McCance Katherine R.,Flanigan Patrick M.,Quick M. Montana^ORCID,Niemeyer Emily D.

Funder

Robert A. Welch Foundation

Howard Hughes Medical Institute through the Undergraduate Science Education Program

Southwestern University’s Herbert and Kate Dishman fund and Faculty-Student Collaborative Projects fund

National Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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2. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Anal. Biochem.,1996

3. Environmental significance of anthocyanins in plant stress responses;Chalker-Scott;Photochem. Photobiol.,1999

4. Plant Secondary Metabolites: Occurrence, Structure and the Role in the Human Diet;Crozier,2006

5. Investigation of the cultivars of the basils (Ocimum);Darrah;Econ. Bot.,1974

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