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dc.contributor.author Goyeneche, Rosario
dc.contributor.author Roura, Sara Ines
dc.contributor.author Ponce, Alejandra Graciela
dc.contributor.author Vega Gálvez, Antonio
dc.contributor.author Quispe Fuentes, Issis
dc.contributor.author Uribe, Elsa
dc.contributor.author Di Scala, Karina Cecilia
dc.date.available 2018-08-03T14:23:39Z
dc.date.issued 2015-06
dc.identifier.citation Goyeneche, Rosario; Roura, Sara Ines; Ponce, Alejandra Graciela; Vega Gálvez, Antonio; Quispe Fuentes, Issis; et al.; Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots; Elsevier Ltd; Journal of Functional Foods; 16; 6-2015; 256-264
dc.identifier.issn 1756-4646
dc.identifier.uri http://hdl.handle.net/11336/54047
dc.description.abstract Red radish roots and leaves were characterized in terms of their physico-chemical, nutritional, antioxidant and microbiological properties. The nutritional value of radish leaves far exceeded the corresponding value for roots. Leaves presented higher percentage of protein, ash and crude fiber than roots. Calcium was found to be the most abundant mineral with a value of 752.64 mg/100 g. Ascorbic acid content in leaves (38.69 mg/100 g) doubled the value found in roots. Total phenolic contents of leaves (695.07 mg GAE/100g d.m.) were almost two times higher than for roots, while total flavonoid levels (1042.73 mg quercetin/100 g d.m.) were four times higher. Leaves' and roots' antioxidant activities were 39.48 mmol and 11.09 mmol TE/100 g d.m., respectively, by means of ORAC analysis. The most abundant free and bound phenolic compounds of roots and leaves were pyrogallol and vanillic acid; and epicatechin and coumaric acid, respectively.
dc.format application/pdf
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject FLAVONOIDS
dc.subject FUNCTIONAL FOOD
dc.subject POLYPHENOLS
dc.subject PROXIMAL COMPOSITION
dc.subject RAPHANUS SATIVUS
dc.subject.classification Alimentos y Bebidas
dc.subject.classification Otras Ingenierías y Tecnologías
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-07-11T14:40:28Z
dc.journal.volume 16
dc.journal.pagination 256-264
dc.journal.pais Reino Unido
dc.journal.ciudad Londres
dc.description.fil Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.description.fil Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas; Chile
dc.description.fil Fil: Quispe Fuentes, Issis. Universidad de La Serena; Chile
dc.description.fil Fil: Uribe, Elsa. Universidad de La Serena; Chile
dc.description.fil Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
dc.journal.title Journal of Functional Foods
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.jff.2015.04.049
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464615002224
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)