Phenolic composition and antioxidant capacity of Ugni molinae Turcz. leaves of different genotypes
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- 作者：Marcelo Peñ ; a-Cerdaa ; mpenac@ciq.uchile.cl" class="auth_mail" title="E-mail the corresponding author ; Jorge Arancibia-Radicha ; jarancib@ciq.uchile.cl" class="auth_mail" title="E-mail the corresponding author ; Paula Valenzuela-Bustamantea ; p.valenzuelabustamante@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Rodrigo Pé ; rez-Arancibiaa ; rpereza@postqyf.uchile.cl" class="auth_mail" title="E-mail the corresponding author ; André ; s Barrigab ; anbarr@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Ivette Seguelc ; iseguel@inia.cl" class="auth_mail" title="E-mail the corresponding author ; Lorena Garcí ; ad ; logarcia@ciq.uchile.cl" class="auth_mail" title="E-mail the corresponding author ; Carla Delportea ; cdelpor@uchile.cl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ugni molinae ; Genotype ; Antioxidant ; Phenolic compounds ; ORAC ; DPPH ; FRAP
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：219-227
- 全文大小：595 K
文摘
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We assess the antioxidant capacity of the leaves of ten genotypes of Ugni molinae.
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Differences were found in antioxidant capacity for the ten genotypes leaves.
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The differences are explained by the phenolic composition determined by LC–MS.
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Ninety-two compounds were tentatively identified by the LC–MS analyses.
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Standardizing a murtilla extract has potential in food and cosmetic industries.