Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit
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- 作者：Â ; ngela Giovana Batistaa ; Angé ; lica Simõ ; es Ferrarib ; Dé ; bora Cristina da Cunhab ; Juliana Kelly da Silvaa ; Cinthia Baú ; Betim Cazarina ; Luiz Claudio Corread ; Marcelo Alexandre Pradoa ; Luciano Bruno de Carvalho-Silvab ; Elizabethe Adriana Estevesc ; Má ; rio Roberto Maró ; stica Jú ; niora ; mario@fea.unicamp.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Copaiba ; Gallic acid ; Micronuclei ; Antioxidant capacity
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PB
- 页码：1153-1159
- 全文大小：638 K
文摘
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Copaiba fruit showed high polyphenol contents and antioxidant capacity.
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Copaiba fruit pulp is a source of gallic acid.
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Acid hydrolysis improved quantification of catechin and epicatechin in copaiba fruit.
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100 mg copaiba fruit pulp kg−1 showed antimutagenic activity.