Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning-Reference-Cited by-同舟云学术

Diversity and Relationships in Key Traits for Functional and Apparent Quality in a Collection of Eggplant: Fruit Phenolics Content, Antioxidant Activity, Polyphenol Oxidase Activity, and Browning

Published:2013-09-06 Issue:37 Volume:61 Page:8871-8879
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Plazas Mariola¹,López-Gresa María P.¹,Vilanova Santiago¹,Torres Cristina¹,Hurtado Maria¹,Gramazio Pietro¹,Andújar Isabel¹,Herráiz Francisco J.¹,Bellés José M.¹,Prohens Jaime¹

Affiliation:

1. Instituto de Conservación y Mejora de la Agrodiversidad Valenciana and ‡Instituto de Biología Molecular y Celular de Plantas, Universitat Politècnica de València, Camino de Vera 14, 46022 Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402429k

Reference54 articles.

1. In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid

2. Antioxidant Capacity of Tea and Common Vegetables

3. In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes relevant for type 2 diabetes and hypertension

4. Antioxidant and hepatoprotective activities of five eggplant varieties

5. Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)

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