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| DC Field | Value | Language |
|---|---|---|
| dc.creator | Eugenio, Míriam Helena Alves | - |
| dc.creator | Pereira, Rosemary Gualberto Fonseca Alvarenga | - |
| dc.creator | Abreu, Wilson César de | - |
| dc.creator | Pereira, Michel Cardoso de Angelis | - |
| dc.date.accessioned | 2019-08-09T19:05:00Z | - |
| dc.date.available | 2019-08-09T19:05:00Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | EUGENIO, M. H. A. et al. Phenolic compounds and antioxidant activity of tuberous root leaves. International Journal of Food Properties, [S.l.], v. 20, n. 12, 2017. | pt_BR |
| dc.identifier.uri | https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1263654 | pt_BR |
| dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/36095 | - |
| dc.description.abstract | The antioxidant potential of five tuberous root leaves was evaluated. High performance liquid chromatography (HPLC/DAD) showed the presence of phenolic compounds in leaves, and the predominant ones were chlorogenic acids in carrot (458.79 mg.L−1± 0.03): rosmarinic acid in sweet potato (222.05 mg.L−1± 0.01) and quercetin in sweet potato (292.42 mg.L−1± 0.01). Radish leaves showed a higher total in vitro antioxidant activity for all methods used in this study. The results indicated that these leaves were natural sources of antioxidants and, therefore, could be included in the health beneficial diet. | pt_BR |
| dc.language | en_US | pt_BR |
| dc.publisher | Taylor and Francis Online | pt_BR |
| dc.rights | restrictAccess | pt_BR |
| dc.source | International Journal of Food Properties | pt_BR |
| dc.subject | Leaves | pt_BR |
| dc.subject | High performance liquid chromatography (HPLC/DAD) | pt_BR |
| dc.subject | Antioxidants | pt_BR |
| dc.subject | Phenolics | pt_BR |
| dc.title | Phenolic compounds and antioxidant activity of tuberous root leaves | pt_BR |
| dc.type | Artigo | pt_BR |
| Appears in Collections: | DCA - Artigos publicados em periódicos DNU - Artigos publicados em periódicos | |
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