Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages

Author:

Schulz MayaraORCID,Seraglio Siluana Katia Tischer,Della Betta Fabiana,Nehring Priscila,Valese Andressa Camargo,Daguer HeitorORCID,Gonzaga Luciano Valdemiro,Costa Ana Carolina Oliveira,Fett Roseane

Funder

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages;Acosta-Montoya;Food Chemistry,2010

3. Antioxidant and nutraceutical value of wild medicinal Rubus berries;Ahmad;Pakistan Journal of Pharmaceutical Sciences,2015

4. Pharmacological profile of the aerial parts of Rubus ulmifolius Schott;Ali;BMC Complementary and Alternative Medicine,2017

5. Official methods of analysis of AOAC International;AOAC International,2005

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