Polyphenolic compounds and antioxidant properties in mango fruits
- 6 April 2011
- journal article
- Published by Elsevier BV in Scientia Horticulturae
- Vol. 129 (1), 102-107
- https://doi.org/10.1016/j.scienta.2011.03.015
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Total antioxidant activity in 35 Ugandan fruits and vegetablesFood Chemistry, 2009
- Antioxidant capacity and phenol content of selected Algerian medicinal plantsFood Chemistry, 2009
- Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leavesFood Chemistry, 2007
- Utilization of mango peels as a source of pectin and polyphenolicsInnovative Food Science & Emerging Technologies, 2005
- Plant genotype affects total antioxidant capacity and phenolic contents in fruitNutrition, 2005
- The Chemistry behind Antioxidant Capacity AssaysJournal of Agricultural and Food Chemistry, 2005
- Quantification of Polyphenolics and Their Antioxidant Capacity in Fresh PlumsJournal of Agricultural and Food Chemistry, 2003
- Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detectionInnovative Food Science & Emerging Technologies, 2000
- Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpeciesJournal of Agricultural and Food Chemistry, 1998
- Extraction and Determination of Ascorbate and Dehydroascorbate from Plant TissueAnalytical Biochemistry, 1995