HPLC-DAD characterisation of phenolic compounds from Andean oca (Oxalis tuberosa Mol.) tubers and their contribution to the antioxidant capacity

Author:

Chirinos Rosana,Betalleluz-Pallardel Indira,Huamán Anabel,Arbizu Carlos,Pedreschi Romina,Campos David

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Agricultural Research Service (2000). Dr. Duke’s phytochemical and ethnobotanical database. Cited from the World Wide Web 6 June 2000. .

2. Liquid chromatography–mass spectrometry identification of anthocyanin of isla oca (Oxalis tuberosa Mol.) tubers;Alcalde-Eon;Food Chemistry,2004

3. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chemistry,2003

4. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and Sorghum products;Awika;Journal of Agriculture and Food Chemistry,2003

5. Antioxidant capacity and secondary metabolites in four species of andean tuber crops: Native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz and Pavón), oca (Oxalis tuberosa Molina) and ullucu (Ullucus tuberosum);Campos;Journal of the Science of Food and Agricultural,2006

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