Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
Ricardo A. Higuera-Coelho, María F. Basanta, Luciana Rossetti, Carolina D. Pérez, Ana M. Rojas, Eliana N. Fissore
Topics & Concepts
ChemistryFood scienceSolanumAntioxidantChlorogenic acidChromatographyOrganic chemistryBotanyBiologyPolysaccharides and Plant Cell WallsMicrobial Inactivation MethodsPhytochemicals and Antioxidant Activities