Characterisation of flavonoids in Orostachys japonicus A. Berger using HPLC–MS/MS: Contribution to the overall antioxidant effect-Reference-Cited by-同舟云学术

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Characterisation of flavonoids in Orostachys japonicus A. Berger using HPLC–MS/MS: Contribution to the overall antioxidant effect

Published:2011-02 Issue:4 Volume:124 Page:1627-1633
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lee Jung Han,Lee Soo Jung,Park Semin,Kim Hae Kyung,Jeong Won Young,Choi Jin Young,Sung Nak-Ju,Lee Won Sup,Lim Chae-Shin,Kim Gon-Sup,Shin Sung Chul

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Antioxidant determination by the use of a stable free radical;Blois;Nature,1958

2. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae);Bozin;Food Chemistry,2008

3. Flavonol 3-O-glycosides series of Vitis vinifera Cv;Castillo-Muñoz;Petit Verdot red wine grapes. Journal of Agricultural and Food Chemistry,2009

4. Analysis and tentative structure elucidation of new anthocyanins in fruit peel of Vitis coignetiae Pulliat (meoru) using LC–MS/MS: Contribution to the overall antioxidant activity;Choi;Journal of Separation Science,2010

5. Cytotoxicity and lipid peroxidation-inhibiting activity of flavonoids;Cos;Planta Medica,2001

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