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Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

โœ Scribed by Joanna Chlopicka; Pawel Pasko; Shela Gorinstein; Aneta Jedryas; Pawel Zagrodzki

Book ID
116727148
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
607 KB
Volume
46
Category
Article
ISSN
1096-1127

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Total antioxidant capacity and content o
Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): An Andean pseudocereal
โœ J. Mauricio Peรฑarrieta; J. Antonio Alvarado; Bjรถrn ร…kesson; Bjรถrn Bergenstรฅhl ๐Ÿ“‚ Article ๐Ÿ“… 2008 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 241 KB

## Abstract Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and individual phenolic compounds were determined in canihua collected at approx. 3850 m altitude. The TAC values varied among samples from 2.7 to 44.7 by the ferric reducing antioxidant power (FRAP)