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Changes in bioactive compounds and antioxidant activity of three Amaranthus L. genotypes from a model to household processing.

Food chemistry - 15 Dec 2023

Engelhardt Layla, Pöhnl Tobias, Alhussein Mohammad, John Michael, Neugart Susanne

Abstract excerpt

Amaranthus L. leaves are consumed as vegetables and are a rich source of secondary plant metabolites. The phenolic profiles of the three analyzed genotypes by LC-Q-TOF-MS/MS and HPLC-DAD were characterized by high amounts of hydroxycinnamic glucaric and -isocitric acids. 'Gartenfuchsschwanz' (A. hybridus L.) and 'Red Callaloo' (A. tricolor L.) had similar profiles. 'Gemüse-Amaranth' (A. tricolor L.) had a high...

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PMID: 37481980
DOI: 10.1016/j.foodchem.2023.136891

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