Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves.

@article{Buiov2018AntioxidantCA,
  title={Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves.},
  author={Lucie Buři{\vc}ov{\'a} and M. Andjelkovi{\'c} and A. Cerm{\'a}kov{\'a} and Z. R{\'e}blov{\'a} and Ondřej Jur{\vc}ek and E. Kolehmainen and R. Verh{\'e} and F. Kvasni{\vc}ka},
  journal={Czech Journal of Food Sciences},
  year={2018},
  volume={29},
  pages={181-189}
}
  • Lucie Buřičová, M. Andjelković, +5 authors F. Kvasnička
  • Published 2018
  • Chemistry
  • Czech Journal of Food Sciences
  • �epigallocatechin, �procyanidinB1)�wasstudiedbyHPLC-ECDandtheir� antioxidantcapacitieswerecomparedtotheantioxidantcapacityoftheextracts. �Outofthecompoundsstudied,�mostly� (+)-catechin, �ellagicacid, �and�(-)-epicatechinparticipatedintheantioxidantcapacitiesofthestudiedplantleaveswater� extracts. �Theantioxidantcapacityofleavesinfusions�(determinedbyDPPHmethod) �waslowerthanthoseofredwines� andteainfusions,�butcomparabletotheantioxidantcapacitiesofwhitewinesandfruitbeverages.� 
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