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metadata.artigo.dc.title: Phenolic compounds and antioxidant activity of tuberous root leaves
metadata.artigo.dc.creator: Eugenio, Míriam Helena Alves
Pereira, Rosemary Gualberto Fonseca Alvarenga
Abreu, Wilson César de
Pereira, Michel Cardoso de Angelis
metadata.artigo.dc.subject: Leaves
High performance liquid chromatography (HPLC/DAD)
metadata.artigo.dc.publisher: Taylor and Francis Online 2017
metadata.artigo.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.
metadata.artigo.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.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos
DNU - Artigos publicados em periódicos

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