Phenolic Content and Antioxidant and Antimutagenic Activities in Tomato Peel, Seeds, and Byproducts-Reference-Cited by-同舟云学术

Phenolic Content and Antioxidant and Antimutagenic Activities in Tomato Peel, Seeds, and Byproducts

Published:2014-05-27 Issue:23 Volume:62 Page:5281-5289
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Valdez-Morales Maribel¹,Espinosa-Alonso Laura Gabriela¹,Espinoza-Torres Libia Citlali²,Delgado-Vargas Francisco³,Medina-Godoy Sergio¹

Affiliation:

1. Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional CIIDIR, Unidad Sinaloa, Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrı́cola, Guasave, Sinaloa Mexico C.P. 81101

2. Instituto Tecnológico de Estudios Superiores de Guasave, Carretera Internacional y entronque a la Brecha, Ej. El Burrioncito, Guasave, Sinaloa, Mexico

3. Universidad Autónoma de Sinaloa, Facultad de Ciencias Quı́mico-Biológicas, Natural Products Laboratory, Av. de las Américas y Josefa Ortiz de Domı́nguez s/n, Ciudad Universitaria, Culiacán, Sinaloa, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5012374

Reference44 articles.

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2. Changes in Phenolic Content of Tomato Products during Storage

3. García, H. E. J.; Hernández, I.; Tarango, L. A.; Torres, M. E.; Becerra, J. J.; Pastor, F. J.; Martínez, O.; Valverde, A.; García, J. P.; Espinoza, A.; Talavera, D.; Cedillo, I.; Quero, A. R.; Amante, A.; Rössel, D.; Ortiz, L.; Tiscareño, A. B.Colegio de Postgraduados-Campus SLP, FUNDACIÓN PRODUCE SLP. Estudio de la trayectoria y prospectiva de los mercados de jitomate, 2003; http://www.cofupro.org.mx/cofupro/Publicacion/Archivos/penit32.pdf) (May 2013).

4. Usefulness of Nutraceutics in Controlling Oxidative Stress in Dairy Cows Around Parturition

5. Chemical characterization of tomato pomace

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