Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian berries with UHPLC-DAD was determined. Elderberry (S...

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Bibliographic Details
Main Authors: Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker, Marleni Medina-Mendoza, Diner Mori-Mestanza, Efraín M. Castro-Alayo
Format: Article
Language:English
Published: Elsevier 2021-08-01
Series:Heliyon
Subjects:
Berry bagasse
Antioxidant capacity
Total phenolic content
Epicatechin
Chlorogenic acid
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844021018909

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http://www.sciencedirect.com/science/article/pii/S2405844021018909

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