Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark
Abstract
Oxidation and enzymatic browning of food can affect nutritional quality, physical and chemical properties, and food safety, emphasizing the utmost importance of discovering new natural antioxidants and anti-browning agents. The present study aimed to characterize the antioxidant and anti-browning potential of 2-arylbenzofuran derivatives from the root bark of Morus alba Linn. All test compounds showed good antioxidant effects on non-enzymatic...
Paper Details
Title
Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark
Published Date
Mar 1, 2020
Journal
Volume
309
Pages
125739 - 125739
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