Antioxidant Activity and Bioactive Compounds Contents in Different Stages of Flower Bud Development from Three Spanish Caper (Capparis spinosa) Cultivars
Author:
Affiliation:
1. Applied Biology Department, Miguel Hernández University
2. Plant Science and Microbiology Department, Miguel Hernández University
Publisher
Japanese Society for Horticultural Science
Subject
Horticulture,Plant Science
Link
https://www.jstage.jst.go.jp/article/hortj/88/3/88_UTD-060/_pdf
Reference33 articles.
1. Allaith, A. A. A. 2016. Assessment of the antioxidant properties of the caper fruit (Capparis spinosa L.) from Bahrain. JAAUBAS 19: 1–7.
2. Almansa, S., F. Hernández, P. Legua, M. Nicolás-Almansa and A. Amorós. 2016. Physico-chemical and physiological changes during fruit development and on-tree ripening of two Spanish jujube cultivars (Ziziphus jujuba Mill.). J. Sci. Food Agric. 96: 4098–4105.
3. Anwar, F., G. Muhammad, M. A. Hussain, G. Zengin, K. M. Alkharfy, M. Ashraf and A. H. Gilani. 2016. Capparis spinosa L.: a plant with high potential for development of functional foods and nutraceuticals/pharmaceuticals. Int. J. Pharmacol. 12: 201–219.
4. AOAC. 1990. Chlorophyll in plants. p. 62–63. In: K. Helrich (ed.). Official methods of analysis of the AOAC. Arlington, V.A.
5. Argentieri, M., F. Macchia, P. Papadia, F. P. Fanizzi and P. Avato. 2012. Bioactive compounds from Capparis spinosa subsp. rupestris. Ind. Crops Prod. 36: 65–69.
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