Phenolic profiling and antioxidant evaluation of extracts from Southern African indigenous fruits byproducts

Keyphrases

• Southern African 100%
• Phenolic Antioxidants 100%
• Fruit Waste 100%
• Phenolic Profiling 100%
• Antioxidant Evaluation 100%
• Pulp 100%
• Indigenous Vegetables 100%
• African Indigenous 100%
• Syzygium Guineense 40%
• Africa 20%
• Flavonoids 20%
• Dovyalis Caffra 20%
• Harpephyllum Caffrum 20%
• Bioactivity 20%
• Natural Sources 20%
• Hydroxycinnamic Acids 20%
• Proanthocyanidins 20%
• Phenolic Content 20%
• Fruit Extract 20%
• Ethanolic Extract 20%
• Antioxidant Assay 20%
• Anthocyanins 20%
• Hydrolysable Tannins 20%
• Food Applications 20%
• Hierarchical Clustering 20%
• Inhibition Capacity 20%
• Apple Seeds 20%
• ORAC Value 20%
• Olea Africana 20%
• Pear Seeds 20%
• Heatmap Analysis 20%
• Climate Resilience 20%
• Total Phenols 20%
• Olive Pulp 20%
• Africana 20%
• Kei Apple 20%
• FRAP Value 20%
• Resilient Food Systems 20%
• Lipoxygenase Inhibitors 20%
• UPLC-ESI-QTOF-MS 20%
• Wild Olive 20%
• Wild Plum 20%
• Cluster Heat Map 20%
• Content Profiles 20%
• Antioxidant Profile 20%
• Phenol Acid 20%

Agricultural and Biological Sciences

• Antioxidant 100%
• Seeds 100%
• Syzygium guineense 33%
• Dovyalis caffra 16%
• Harpephyllum caffrum 16%
• Fruit Extracts 16%
• Ethanolic Extract 16%
• Wild Olive 16%
• Olive Pulp 16%
• Olive Tree 16%
• Prunus 16%
• Flavonoid 16%
• Tannin 16%
• Time-of-Flight Mass Spectrometry 16%
• Anthocyanin 16%
• Proanthocyanidin 16%
• Electrospray Ionization 16%
• Lipoxygenase 16%
• Phenol Derivative 16%
• Pear 16%