Evaluación de propiedades antioxidantes de parte comestible y no comestible de pitahaya, uchuva y mangostino

This work evaluated the phenolic content in ethanolic macerated from edible portion (pulp) and non-edible portion (seeds and peel) of Pitahaya (Cereus triangularis), Physalis (Physalis peruviana) and Mangosteen (Garcinia mangostana). Besides the potential was studied comparatively extracts for inhib...

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Bibliographic Details

Main Authors:	Daza Ramírez, Luis Daniel, Herrera, Andrea Veronica, Murillo Perea, Elizabeth, Méndez, John Jairo
Format:	Article
Language:	Spanish
Published:	2014
Subjects:	Lipidic peroxidation Cereus triangularis Physalis peruviana Garcinia mangostana Peroxidación lipídica
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=6117838
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