Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts-Reference-Cited by-同舟云学术

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Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts

Published:2019-03 Issue: Volume:277 Page:698-705
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cruz Richtier Gonçalves da,Beney Laurent,Gervais Patrick,Lira Simone Possedente de,Vieira Thais Maria Ferreira de Souza,Dupont Sebastien

Funder

FEDER

CAPES

BRAFAGRI CAPES

FAPESP

BIOTA/BIOprospecTA FAPESP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. The protective effect of acerola (Malpighia emarginata) against oxidative damage in human dermal fibroblasts through the improvement of antioxidant enzyme activity and mitochondrial functionality;Alvarez-Suarez;Food & Function,2017

2. Postharvest physiology of acerola (Malpighia emarginata DC) fruits: Maturation changes, respiratory activity and refrigerated storage at ambient and modified atmospheres;Alves;Acta Horticulturae,1995

3. Antimicrobial effect of butylated hydroxyanisole and butylated hydroxytoluene on Staphylococcus aureus;Ayaz;Journal of Food Protection,1980

4. Gene expression of ascorbic acid biosynthesis related enzymes of the Smirnoff-Wheeler pathway in acerola (Malpighia glabra);Badejo;Journal of Plant Physiology,2009

5. A process for preparing a natural antioxidant enriched dairy product (Sandesh);Bandyopadhyay;LWT-Food Science and Technology,2007

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