Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)-Reference-Cited by-同舟云学术

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Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)

Published:2016-03 Issue: Volume:194 Page:1073-1080
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Espin Susana,Gonzalez-Manzano Susana,Taco Verónica,Poveda Cristina,Ayuda-Durán Begoña,Gonzalez-Paramas Ana M.,Santos-Buelga Celestino

Funder

SENESCYT

Spanish Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit;Acosta-Quezada;Food Chemistry,2015

2. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

3. Ferulic acid dehydrodimers in rye (Secale cereale L.);Andreasen;Journal of Cereal Science,2000

4. Phenolic profiling of Veronica spp. grown in mountain, urban and sandy soil environments;Barreira;Food Chemistry,2014

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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