Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness

Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness

Maturity stage affects the bioactive compounds as well as the antioxidant capacity in the fruit. This study was designed to identify and quantify carotenoids, as well as to evaluate vitamin E, vitamin C, antioxidant capacity and total phenolic compounds of Rosa rugosa hips at different degrees of ri...

Full description

Bibliographic Details
Main Authors: Ahlam Al-Yafeai, Peter Bellstedt, Volker Böhm
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Antioxidants
Subjects:
gazaniaxanthin
NMR (nuclear magnetic resonance)
L-TEAC
Online Access:http://www.mdpi.com/2076-3921/7/10/134

Similar Items

Similar Items