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Phenolic composition and antioxidant capacity of Ugni molinae Turcz. leaves of different genotypes.

Food chemistry - 15 Jan 2017

Peña-Cerda Marcelo, Arancibia-Radich Jorge, Valenzuela-Bustamante Paula, Pérez-Arancibia Rodrigo, Barriga Andrés, Seguel Ivette, García Lorena, Delporte Carla

Abstract excerpt

Ugni molinae Turcz. is a native shrub of Chile, known for its edible berries and its leaves, which have been the focus of recent attention, as a good source of phenolic compounds to be used in cosmetics and food products. The aim of this study was to assess the differences in the phenolic composition and antioxidant capacity of the ethanolic extracts from the leaves of 10 genotypes of U. molinae, that were...

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PMID: 27542470
DOI: 10.1016/j.foodchem.2016.07.159

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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