| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601424 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Water extract of immature calamondin peel (ICW) had the best antioxidant activity. ⺠The flavonoids in immature calamondin peel were higher than that in mature peel. ⺠The contents of polymethoxyflavones increased in calamondin peel during ripening. ⺠Naringin and hesperidin were the major antioxidants in ICW. ⺠3â²,5â²-Di-C-β-glucopyranosylphloretin contributed to antioxidant activity in ICW.
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Authors
Ming-Wen Yu, Shyi-Neng Lou, E-Mean Chiu, Chi-Tang Ho,