Effect of different drying methods on phenolic compounds and antioxidant capacity in different fractions of Sedum aizoon L.-Reference-Cited by-同舟云学术

Effect of different drying methods on phenolic compounds and antioxidant capacity in different fractions of Sedum aizoon L.

Published:2020-07-06 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gong Jinyan¹²^ORCID,Qiu Shaoping¹,Weng Qian¹,Li Dong³,Chu Bingquan¹,Xiao Gongnian¹,Yuan Haina¹,Zheng Fuping²

Affiliation:

1. Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China

3. Zhejiang Yangshengtang Institute of Natural Medicine Ltd. Hangzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14723

Reference28 articles.

1. Uric acid: friend or foe?

2. Antioxidant and antidiabetic effects of flavonoids: A structure‐activity relationship based study;Benzo F. A.;BioMed Research International,2017

3. Antioxidant and Prooxidant Behavior of Flavonoids: Structure-Activity Relationships

4. Development of high calcium beverage from the Sedum aizoon L;Dong Y.;Food and Fermentation Industries,2020

5. Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

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