Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process

In this work, we compared the phenolic composition and antioxidant capacity of methanolic extracts of raw and steamed aerial parts of Portulaca oleracea L. Two new cyclo-dopa amides were identified, named oleraceins X and Y, along with six known ones (oleraceins A, B, C, N, J, and U). Compounds iden...

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Detalles Bibliográficos
Autores principales: Fernández-Poyatos, María del Pilar, Llorent-Martínez, Eulogio J., Ruiz-Medina, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824898/
https://www.ncbi.nlm.nih.gov/pubmed/33466382
http://dx.doi.org/10.3390/foods10010094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824898/
https://www.ncbi.nlm.nih.gov/pubmed/33466382
http://dx.doi.org/10.3390/foods10010094

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