Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time

Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time

This study investigated the effects of different heating times (30–150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids...

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Bibliographic Details
Main Authors:	Jungu Lee, Geonhui Park, Yoon Hyuk Chang
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2019-01-01
Series:	International Journal of Food Properties
Subjects:	lonicera japonica thunb high temperature treatment phenolic acid chlorogenic acid flavonoids antioxidant activity
Online Access:	http://dx.doi.org/10.1080/10942912.2019.1599389

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