Phenolic compounds and antioxidant activity of tuberous root leaves

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dc.creatorEugenio, Míriam Helena Alves
dc.creatorPereira, Rosemary Gualberto Fonseca Alvarenga
dc.creatorAbreu, Wilson César de
dc.creatorPereira, Michel Cardoso de Angelis
dc.date.accessioned2019-08-09T19:05:00Z
dc.date.available2019-08-09T19:05:00Z
dc.date.issued2017
dc.description.abstractThe 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.identifier.citationEUGENIO, 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.urihttps://repositorio.ufla.br/handle/1/36095
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/10942912.2016.1263654pt_BR
dc.languageen_USpt_BR
dc.publisherTaylor and Francis Onlinept_BR
dc.rightsopenAccesspt_BR
dc.sourceInternational Journal of Food Propertiespt_BR
dc.subjectLeavespt_BR
dc.subjectHigh performance liquid chromatography (HPLC/DAD)pt_BR
dc.subjectAntioxidantspt_BR
dc.subjectPhenolicspt_BR
dc.titlePhenolic compounds and antioxidant activity of tuberous root leavespt_BR
dc.typeArtigopt_BR

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