Evaluation of phenolic compounds and antioxidant capacity in Mucuna pruriens and Cajanus cajan pods extracts

Author:

Avalos Beatriz I.,Ojeda Gonzalo A.ORCID,Spinnenhirn Erica D.ORCID,Acevedo Belén A.,Vallejos Margarita M.ORCID

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference37 articles.

1. Effect of temperatures on polyphenols during extraction;Antony;Appl. Sci.,2022

2. Atoms in molecules. A quantum theory;Bader,1990

3. Balzarini, M.G., González, L., Tablada, M., Casanoves, F., Di Rienzo, J.A., & Robledo, C.W. (2017). InfoStat. In A. Universidad Nacional de Córdoba (Ed.).

4. Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods;Bendini;Journal of Chromatography A,2003

5. The Ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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