Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves
Authors
Keywords
-
Journal
Foods
Volume 8, Issue 9, Pages 389
Publisher
MDPI AG
Online
2019-09-05
DOI
10.3390/foods8090389
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Optimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product
- (2018) Jorge G. Figueroa et al. ELECTROPHORESIS
- Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves
- (2018) Xiu-Min Chen et al. FOOD CHEMISTRY
- Metabolomics fingerprint of coffee species determined by untargeted-profiling study using LC-HRMS
- (2018) Florence Souard et al. FOOD CHEMISTRY
- Evaluation of new extraction approaches to obtain phenolic compound-rich extracts from S tevia rebaudiana Bertoni leaves
- (2017) Marco Ciulu et al. INDUSTRIAL CROPS AND PRODUCTS
- Avocado leaves: Influence of drying process, thermal incubation, and storage conditions on preservation of polyphenolic compounds and antioxidant activity
- (2017) Fábio Tomio Yamassaki et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Procyanidins from Averrhoa bilimbi fruits and leaves
- (2016) A. Ramsay et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Simultaneous determination of epicatechin and procyanidin A2 markers in Litchi chinensis leaves by high-performance liquid chromatography
- (2016) Liliani C. Thiesen et al. Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy
- Simultaneous determination of epicatechin and procyanidin A2 markers in Litchi chinensis leaves by high-performance liquid chromatography
- (2016) Liliani C. Thiesen et al. Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy
- UHPLC-PDA-ESI/HRMSn Profiling Method To Identify and Quantify Oligomeric Proanthocyanidins in Plant Products
- (2014) Long-Ze Lin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant and antityrosinase proanthocyanidins from Polyalthia longifolia leaves
- (2014) Xiao-Xin Chen et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Relationships between Degree of Polymerization and Antioxidant Activities: A Study on Proanthocyanidins from the Leaves of a Medicinal Mangrove Plant Ceriops tagal
- (2014) Hai-Chao Zhou et al. PLoS One
- A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses
- (2012) Claudine Campa et al. ANNALS OF BOTANY
- HPLC–MS/MS profiling of proanthocyanidins in teas: A comparative study
- (2012) Karl Fraser et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Looking for the Physiological Role of Anthocyanins in the Leaves of Coffea arabica
- (2012) Adilson Pereira Domingues Júnior et al. PHOTOCHEMISTRY AND PHOTOBIOLOGY
- LC/ESI-MS/MS characterisation of procyanidins and propelargonidins responsible for the strong antioxidant activity of the edible halophyte Mesembryanthemum edule L.
- (2011) Hanen Falleh et al. FOOD CHEMISTRY
- Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity
- (2011) Eva Dorta et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Proanthocyanidins fromGinkgo bilobaleaf extract and their radical scavenging activity
- (2011) Fadi Qa’dan et al. PHARMACEUTICAL BIOLOGY
- Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia
- (2009) Yik-Ling Chew et al. FOOD CHEMISTRY
- Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour
- (2009) A.A. Noor Aziah et al. JOURNAL OF FOOD SCIENCE
- Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves
- (2008) Takuya Katsube et al. FOOD CHEMISTRY
- Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil
- (2008) M.I. Genovese et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now