Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables
Phenolic compounds and total antioxidant capacity of eight leafy vegetables, namely Komatsuna, Mizuna, Pok choi, Mitsuba, Salad spinach, Lettuce, Red amaranth and Green amaranth were determined. The phenolic compounds were characterized as hydroxybenzoic acids, hydroxycinnamic acids and flavonoids....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2012-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612001119 |