{"id":54245,"date":"2003-05-01T00:00:00","date_gmt":"2018-12-04T05:36:28","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/stoichiometric-and-kinetic-studies-of-phenolic-antioxidants\/"},"modified":"2018-12-04T06:36:28","modified_gmt":"2018-12-04T05:36:28","slug":"stoichiometric-and-kinetic-studies-of-phenolic-antioxidants","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/stoichiometric-and-kinetic-studies-of-phenolic-antioxidants\/","title":{"rendered":"Stoichiometric and kinetic studies of phenolic antioxidants from andean purple corn and red-fleshed sweetpotato"},"content":{"rendered":"

Stoichiometric and kinetic values of phenolics against DPPH (2,2-diphenyl-1-picrylhydrazyl) were determined for Andean purple corn (Zea mays L.) and red sweetpotato (Ipomoea batatas). Both crops had higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar anthocyanin and phenolic contents. The second-order rate constant (k(2)) was 1.56, 1.12, 0.57, and 0.26 (mg antiradical\/mL)(-1) s(-1) for red sweetpotato, Trolox, purple corn, and blueberry, respectively. On the molar basis of active hydroxyl groups, k(2)’ showed the same order as for k2. Corn cob and sweetpotato endodermis contributed the most in phenolic compounds and antioxidant capacity. Both crops studied can be considered as excellent novel sources of natural antioxidants for the functional food and dietary supplement markets.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-54245","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"\"CISNEROS-ZEVALLOS L,TEXAS A&M UNIV,DEPT HORT SCI; COLLEGE STN TX 77843, USA.lcisnero@taexgw.tamu.edu \"","annee":"2003","mois":"5","numero":"51:11","page":"3313-3319","auteurs":[{"ID":54243,"post_author":"0","post_date":"2018-12-04 06:36:26","post_date_gmt":"2018-12-04 05:36:26","post_content":"","post_title":"Ba Cisneros-zevallos","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"ba-cisneros-zevallos","to_ping":"","pinged":"","post_modified":"2018-12-04 06:36:26","post_modified_gmt":"2018-12-04 05:36:26","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/ba-cisneros-zevallos\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":54244,"post_author":"0","post_date":"2018-12-04 06:36:28","post_date_gmt":"2018-12-04 05:36:28","post_content":"","post_title":"Cevallos-casals","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"cevallos-casals","to_ping":"","pinged":"","post_modified":"2018-12-04 06:36:28","post_modified_gmt":"2018-12-04 05:36:28","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/cevallos-casals\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1648,"post_author":"0","post_date":"2018-12-03 16:01:16","post_date_gmt":"2018-12-03 15:01:16","post_content":"","post_title":"Journal of agricultural and food chemistry","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"journal-of-agricultural-and-food-chemistry","to_ping":"","pinged":"","post_modified":"2018-12-03 16:01:16","post_modified_gmt":"2018-12-03 15:01:16","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/journal-of-agricultural-and-food-chemistry\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nStoichiometric and kinetic studies of phenolic antioxidants from andean purple corn and red-fleshed sweetpotato - 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