Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity
Total phenolic, flavonoid and anthocyanin contents of dichloromethane, ethyl acetate, ethanol, and aqueous extracts of branches, leaves and fruits from Prunus spinosa were quantified by spectrophotometrical methods and the results showed solvent and botanical organ dependence. In order to detect ant...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-12-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615004326 |