Phenolic Composition and Antioxidant Properties of Polish Blue-Berried Honeysuckle Genotypes by HPLC-DAD-MS, HPLC Postcolumn Derivatization with ABTS or FC, and TLC with DPPH Visualization-Reference-Cited by-同舟云学术

Phenolic Composition and Antioxidant Properties of Polish Blue-Berried Honeysuckle Genotypes by HPLC-DAD-MS, HPLC Postcolumn Derivatization with ABTS or FC, and TLC with DPPH Visualization

Published:2012-02-08 Issue:7 Volume:60 Page:1755-1763
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kusznierewicz Barbara¹,Piekarska Anna¹,Mrugalska Barbara¹,Konieczka Piotr¹,Namieśnik Jacek¹,Bartoszek Agnieszka¹

Affiliation:

1. Department of Food Chemistry, Technology and Biotechnology and ‡Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, Narutowicza 11/12 St, 80-233 Gdansk, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2039839

Reference32 articles.

1. Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A Review

2. Berry Fruits: Compositional Elements, Biochemical Activities, and the Impact of Their Intake on Human Health, Performance, and Disease

3. Antioxidants in Foods: State of the Science Important to the Food Industry

4. Fruit and Vegetable Intake and Overall Cancer Risk in the European Prospective Investigation Into Cancer and Nutrition (EPIC)

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