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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |