Phytochemical Composition and Antioxidant Activity of <i>Portulaca oleracea</i>: Influence of the Steaming Cooking Process
In this work, we compared the phenolic composition and antioxidant capacity of methanolic extracts of raw and steamed aerial parts of <i>Portulaca oleracea</i> L. Two new cyclo-dopa amides were identified, named oleraceins X and Y, along with six known ones (oleraceins A, B, C, N, J, and U). Compoun...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2021-01-01
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| Colecção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/10/1/94 |
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