Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)-Reference-Cited by-同舟云学术

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Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)

Published:2014-12 Issue: Volume:164 Page:518-526
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Flanigan Patrick M.,Niemeyer Emily D.

Funder

Robert A. Welch Foundation

Society for Analytical Chemists of Pittsburgh Undergraduate Analytical Research Grant

Howard Hughes Medical Institute

Southwestern University Faculty-Student Collaborative Projects

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats;Abdel-Aal;Cereal Chemistry,1999

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

3. Soluble and bound phenolic compounds in different Bolivian purple corn (Zea mays L.) cultivars;Cuevas;Journal of Agricultural and Food Chemistry,2011

4. Effect of cultivar on the protection of cardiomyocytes from oxidative stress by essential oils and aqueous extracts of basil (Ocimum basilicum L.);Danesi;Journal of Agricultural and Food Chemistry,2008

5. Habitual intake of dietary flavonoids and risk of Parkinson disease;Gao;Neurology,2012

Cited by 106 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. How to cook sweet basil (Ocimum basilicum L.) leaves to obtain the highest nutrient bioaccessibility and bioactive compounds?;International Journal of Gastronomy and Food Science;2024-06

2. Investigating the simultaneous effect of chitosan and arbuscular mycorrhizal fungi on growth, phenolic compounds, PAL enzyme activity and lipid peroxidation in Salvia nemorosa L.;Plant Physiology and Biochemistry;2024-05

3. Evaluation of the extracts of purple basil (Ocimum basilicum L.) as natural pH‐indicator dyes anticipated to be utilised in intelligent food packaging—an optimisation study;Coloration Technology;2024-02-17

4. The biochemical and growth-associated traits of basil (Ocimum basilicum L.) affected by silver nanoparticles and silver;BMC Plant Biology;2024-02-06

5. Ocimum basilicum (Basil): A Medicinal Plant with Proven Ethnomedicinal Uses, Chemical Composition, Bioactivities, and Pharmacological Properties;Ethnomedicinal Plants for Drug Discovery;2024

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