Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

Total phenolic, flavonoid and anthocyanin contents of dichloromethane, ethyl acetate, ethanol, and aqueous extracts of branches, leaves and fruits from Prunus spinosa were quantified by spectrophotometrical methods and the results showed solvent and botanical organ dependence. In order to detect ant...

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Bibliographic Details
Main Authors:	Raquel Pinacho, Rita Yolanda Cavero, Icíar Astiasarán, Diana Ansorena, María Isabel Calvo
Format:	Article
Language:	English
Published:	Elsevier 2015-12-01
Series:	Journal of Functional Foods
Subjects:	Phenolic acids Flavonols Flavan-3-ols A-type proanthocyanidins Bioavailability DPPH
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464615004326

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