Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey
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- 作者：Yasemin Sahan
- 关键词：Gallic acid (PubChem CID ; 370) ; (+)-Catechin (PubChem CID ; 9064) ; trans-Ferulic acid (PubChem CID ; 445858) ; Myricetin (PubChem CID ; 5281672) ; Quercetin (PubChem CID ; 5280343) ; Syringic acid (PubChem CID ; 10742) ; Naringin (PubChem CID ; 442428) ; Hesperidin (PubChem CID ; 3594) ; Vanillic acid (PubChem CID ; 8468) ; Chlorogenic acid (PubChem CID ; 1794427) ; trans-caffeic acid (caffeic acid) (PubChem CID ; 689043) ; Kaempferol (PubChem CID ; 5280863) ; Resveratrol (PubChem CID ; 44154) ; p-coumaric acid (PubCh
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：483-489
- 全文大小：499 K
文摘
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- <p id="p0005">Red chicory was found to have the highest antioxidant capacity among varieties in Turkey.p>
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- <p id="p0010">Antioxidants were most bioaccessible in green chicory.p>
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- <p id="p0015">ABTS assay was best for determining the bioaccessibility in chicory.p>