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Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties

  1. Gary R. Takeoka1,*,
  2. Lan Dao1,
  3. Leslie Harden1,
  4. Alberto Pantoja2,†,
  5. Joseph C. Kuhl3,‡

Article first published online: 11 SEP 2012

DOI: 10.1111/j.1365-2621.2012.03174.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 48, Issue 1, pages 172–178, January 2013

Additional Information

How to Cite

Takeoka, G. R., Dao, L., Harden, L., Pantoja, A. and Kuhl, J. C. (2013), Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties. International Journal of Food Science & Technology, 48: 172–178. doi: 10.1111/j.1365-2621.2012.03174.x

Author Information

  1. 1

    Western Regional Research Service, Agricultural Research Service, United States Department of Agriculture, Albany, CA, USA

  2. 2

    Agricultural Research Service, United States Department of Agriculture, Fairbanks, AK, USA

  3. 3

    Agricultural Research Service, United States Department of Agriculture, Palmer, AK, USA

  1. †

    Alberto Pantoja, United Nations, Food and Agriculture Organization, Regional Office for Latin America and the Caribbean, Vitacura, Santiago, Chile

  2. ‡

    Joseph C. Kuhl, Department of Plant, Soil, and Entomological Sciences, University of Idaho, Moscow, ID, USA

* Correspondent: Fax: +1 510 559 5828;
e-mail: gary.takeoka@ars.usda.gov

Publication History

  1. Issue published online: 17 DEC 2012
  2. Article first published online: 11 SEP 2012
  3. Manuscript Accepted: 11 JUL 2012
  4. Manuscript Received: 27 DEC 2011

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