Bioassay-guided isolation and EPR-assisted antioxidant evaluation of two valuable compounds from mango peels

Author:

Jiang L.Y.,He S.,Pan Y.J.,Sun C.R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chemistry,2007

2. Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.);Barreto;Journal of Agricultural and Food Chemistry,2008

3. Utilization of mango waste: Recovery of juice from waste pulp and peel;Beerh;Journal of Food Science and Technology,1976

4. Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace;Ćerković;Food Chemistry,2008

5. 1, 2, 3, 4, 6-penta-O-galloyl-β-d-glucose from Galla Rhois protects primary rat hepatocytes from necrosis and apoptosis;Eun-Jeon;Planta Medica,2008

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