Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

Author:

Acosta-Montoya Óscar,Vaillant Fabrice,Cozzano Sonia,Mertz Christian,Pérez Ana M.,Castro Marco V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Ingredient levels optimization and nutritional evaluation of a low-calorie blackberry (Rubus irasuensis Liebm.) jelly;Acosta;Journal of Food Science,2006

2. AOAC (1999). Official methods of analysis of AOAC International. Maryland: AOAC International.

3. Enhancing beneficial antioxidants in fruits: A plant physiological perspective;Atkinson;Biofactors,2005

4. Food Ellagitannins – Occurrence, effects of processing and storage;Bakkalbaşi;Critical Reviews in Food Science and Nutrition,2009

5. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia;Benvenuti;Journal of Food Science,2004

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