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...
Bewaard in:
| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2021-01-01
|
| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/10/1/94 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|