evaluation of the antioxidant capacity of quercetin derived of natural extract from red onion ocañera (allilium strain l) and red apple (pyrus malus l var. red delicius) in palm oil refined industrial type continuous warm conditions

evaluation of the antioxidant capacity of quercetin derived of natural extract from red onion ocañera (allilium strain l) and red apple (pyrus malus l var. red delicius) in palm oil refined industrial type continuous warm conditions

The research was based on the assessment of the quercetin antioxidant capacity existing in red apple (Pyrus malus L var. red delicious) and ocañera red onion (Allilium cepa L). Then, antioxidant concentration was calculated by a standard curve of commercial quercetin (HPLC concentration ≥98%) using...

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Bibliographic Details
Main Authors: Golda Meyer Torres, Dairo Gil, Ángela Lorena Cano, Yuly Sosa Benavides
Format: Article
Language:Spanish
Published: Universidad Nacional Abierta y a Distancia 2010-05-01
Series:Publicaciones e Investigación
Subjects:
aceite
capacidad antioxidante
quercetina
peróxidos
radicales libres.
Online Access:http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/575

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