Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

Isabel Borrás‐Linares(Universidad de Granada), Antonio Segura‐Carretero(Universidad de Granada), Paola Andrea Palmeros‐Suárez, I. Andrade-Gonzáles, Salvador Fernández‐Arroyo(Universidad de Granada), David Arraéz-Román(Universidad de Granada), Alberto Fernández‐Gutiérrez(Universidad de Granada), Juan Florencio Gómez-Leyva(Tecnológico Nacional de México), Ramón del Val-Díaz

Industrial Crops and Products

March 7, 2015

10.1016/j.indcrop.2015.02.053

Cited by 257

Related Papers

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

|Molecules|2007|775

Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples

|Molecules|2010|605

Thymol, thyme, and other plant sources: Health and potential uses

|Phytotherapy Research|2018|534

HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits

|Food Chemistry|2014|519

Advances in the analysis of phenolic compounds in products derived from bees

|Journal of Pharmaceutical and Biomedical Analysis|2006|442