Evaluation of phenolic components (anthocyanins, flavanols, phenolic acids, and flavonols) and their antioxidant properties of peach fruits
• The 10 phenolic components and antioxidant capacity of the peach fruits were analysed. • The main phenolic components of the peach fruits were CAT, B1, NCHA and CHA. • The contribution of phenolic acids to the antioxidant capacity was higher than that of the other components.
Gespeichert in:
| Autor*in: |
Ding, Tiyu [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Outcome of Ruptured Abdominal Aortic Aneurysm Repair in Octogenarians: A Systematic Review and Meta-Analysis - Roosendaal, Liliane C. ELSEVIER, 2019, an international journal sponsored by the International Society for Horticultural Science, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:268 ; year:2020 ; day:27 ; month:06 ; pages:0 |
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| DOI / URN: |
10.1016/j.scienta.2020.109365 |
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Evaluation of phenolic components (anthocyanins, flavanols, phenolic acids, and flavonols) and their antioxidant properties of peach fruits |
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• The 10 phenolic components and antioxidant capacity of the peach fruits were analysed. • The main phenolic components of the peach fruits were CAT, B1, NCHA and CHA. • The contribution of phenolic acids to the antioxidant capacity was higher than that of the other components. |
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• The 10 phenolic components and antioxidant capacity of the peach fruits were analysed. • The main phenolic components of the peach fruits were CAT, B1, NCHA and CHA. • The contribution of phenolic acids to the antioxidant capacity was higher than that of the other components. |
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10.1016/j.scienta.2020.109365 |
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2024-07-06T22:55:39.145Z |
| _version_ |
1803872149591556096 |
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