Contribution of Major Hydrophilic and Lipophilic Antioxidants from Papaya Fruit to Total Antioxidant Capacity

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Contribution of Major Hydrophilic and Lipophilic Antioxidants from Papaya Fruit to Total Antioxidant Capacity"
written by Laura E. Gayosso-García Sancho, Elhadi M. Yahia, Gustavo A. González-Aguilar,
published by Food and Nutrition Sciences, Vol.4 No.8A, 2013

has been cited by the following article(s):

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[9]	Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil
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[1]	Free radical scavenging, α-amylase, α-glucosidase, and lipase inhibitory activities of metabolites from strawberry kombucha: Molecular docking and in vitro studies Pharmacia, 2024 DOI:10.3897/pharmacia.71.e116794

[2]	Evaluating Total Phenolic Content, Antioxidant Activity, High Molecular Weight Glutenin Subunits (HMW-GS), and Grain Yield Parameters of Cultivated Wheat and Hybrids Gesunde Pflanzen, 2023 DOI:10.1007/s10343-023-00898-1

[3]	Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review Critical Reviews in Food Science and Nutrition, 2023 DOI:10.1080/10408398.2022.2043237

[4]	Evaluating Total Phenolic Content, Antioxidant Activity, High Molecular Weight Glutenin Subunits (HMW-GS), and Grain Yield Parameters of Cultivated Wheat and Hybrids Gesunde Pflanzen, 2023 DOI:10.1007/s10343-023-00898-1

[5]	Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review Critical Reviews in Food Science and Nutrition, 2022 DOI:10.1080/10408398.2022.2043237

[6]	Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil CyTA - Journal of Food, 2018 DOI:10.1080/19476337.2018.1513425

[7]	Is it possible to use the DPPH and ABTS methods for reliable estimation of antioxidant power of colored compounds? Chemical Papers, 2017 DOI:10.1007/s11696-017-0288-3

[8]	Fruit and Vegetable Phytochemicals 2017 DOI:10.1002/9781119158042.ch59

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