| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540937 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We identify and quantify the major phenolic compounds in mango pulp ripening of mangoes. ⺠We examine the individual contribution of the major phenolic compounds to the antioxidant activity. ⺠The two major phenolic compounds in mango pulp are chlorogenic and gallic acid. ⺠Major phenolic compounds content and antioxidant contribution increase during ripening. ⺠Gallic acid contributes the highest percent to the antioxidant activity in mango pulp during ripening.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
H. Palafox-Carlos, E.M. Yahia, G.A. González-Aguilar,