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-scavenging and antihemolytic activities of quince ( Cydonia oblonga ) leaf: a comparative study with green tea ( Camellia sinensis ). Food and Chemical toxicology 47, 860–865. Dai, J., Mumper, R.J., 2010: Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules 15, 7313–7352. Gaikar, V., Phatak, P., 1999: Selective solubilization of isomers in hydrotrope solutions: o-/p-chlorobenzoic acids and o-/p-nitroanilines. Separation Science and Technology 34, 439–459. Jakopic, J., Stampar, F., Veberic, R., 2009: The influence of exposure to light

Agricultural and Food Chemistry , vol. 53 , no. 6, pp. 2297–2306. DOI: 10.1021/jf048456d AINSWORTH, E.A. – GILLESPIE, K.M. 2007. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent. In Nature Protocols , vol. 2 , no. 4, pp. 875–877. DOI: 10.1038/nprot.2007.102 ANDERSSON, A.A.M. – DIMBERG, L. – ÅMAN, P. – LANDBERG, R. 2014. Recent findings on certain bioactive components in whole grain wheat and rye. In Journal of Cereal Science , vol. 59 , no. 3, pp. 294–311. DOI: 10.1016/j.jcs.2014.01.003 ARNASON, J

: 291-296. Harborne J. B., Williams C. A. 2000. Advances in flavonoid research since 1992. Phytochemistry 55: 481-504. Khan T. A., Mazid M., Mohammad F. 2011. Status of secondary plant products under abiotic stress: an overview. J. Stress Physiol Biochem. 7: 75-98. Kondo N., Kawashima M. 2000. Enhancement of the tolerance to oxidative stress in cucumber ( Cucumis sativus L.) seedlings by UV-B irradiation: possible involvement of phenolic compounds and antioxidative enzymes. J. Plant Res. 113: 311-317. Lattanzio V, Lattanzio V. M. T., Cardinali A. 2006. Role of

REFERENCES A ldulaimi O., 2017. General overview of phenolics from plant to laboratory, good antibacterials or not. Pharmacogn. Rev. 11, 123-127. A nisimovienë N., R ubinskien ë M., V iðkelis P., S tackevièienë E., S tanys V., Ð ikðnianas T. et al ., 2009. Anthocyanins in currants, cherries, blueberries, and antioxidative activity of berry extracts. Zemdirbyste 96, 158-167. B ishayee A., M bimba T., T hoppil R.J., Há znagy -R adnai E., S ipos P., D arvesh A.S. et al ., 2011. Anthocyaninrich black currant ( Ribes nigrum L.) extract affords

activities of phenolic compounds. J. Agric. Food Chem. 48(8): 3597-3604. Heimler D., Vignolini P., Dini M.G., Vincieri F.F., Romani A., 2006. Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chem. 99: 464-469. Hounsome N., Hounsome B., Tomos D., Edwards-Jones G., 2009. Changes in antioxidant compounds in white cabbage during winter storage. Postharv. Biol. Technol. 52(2): 173-179. Kusznierewicz B., Bartoszek A., Wolska L., Drzewiecki J., Gorinstein s., Namieśnik J., 2008. Partial characterization of white cabbages ( Brassica

REFERENCES A larcao -E-S ilva M., L eitão A., A zinheira H., L eitão M., 2001. The arbutus berry: Studies on its color and chemical characteristics at two mature stages. J. Food Compos. Anal. 14, 27-35. A lp S., E rcisli S., D ogan H., T emim E., L eto A., Z ia -U l -H aq M., H adziabulic A., A ladag H., 2016. Chemical composition and antioxidant activity Ziziphora clinopodioides ecotypes from Turkey. Rom. Biotechnol. Lett. 21(2), 11298-11303. A yaz F.A., K ucukislamoglu M., R eunanen M., 2000. Sugar, non-volatile and phenolic acids composition

References Abderrahim F, Huanatico E, Segura R, Arribas S, Gonzales MC, Condezo-Hoyos L (2015) Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds ( Chenopodium quinoa Willd.) from Peruvian Altiplano. Food Chem. 183: 83-90. Aluwi NA, Murphy KM, Ganjyal GM (2017) Physicochemical characterization of different varieties of quinoa. Cereal Chem. 94: 847-856. Ando H, Chen Y-C, Tang H, Shimizu M, Watanabe K, Mitsunaga T (2002) Food components in fractions of quinoa seed. Food Sci. Technol. Res. 8: 80-84. AOAC (2005

REFERENCES Afify, Ael-M., El-Beltagi, H. S., Abd El-Salam, S. M., Omran, A. A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific J. Trop. Biomed., 2 (3), 203–209. Anonymous (2011). Russian National standard ГОСТ P 54058-2010. Functional Food. Method for determination of carotenoids. Russia, Moscow, 2011. Available from: (accessed 31.01.2016) (in Russian) Bae, H., Kyon, Yun S., Hae Jun, J., Koo

Abbreviations: DPPH - 2,2-diphenyl-1-picrylhydrazyl FRAP - ferric reducing antioxidant power FW – fresh weight TA - total anthocyanins TF – total flavonoids TP – total phenolics TT – total tannins REFERENCES Báidez A.G., Gómez P., Del Río J.A., Ortuño A. (2006): Antifungal capacity of major phenolic compounds of Olea europea L. against Phytophthora megasperma Drechsler and Cylindrocarpon destructans (Zinssm.) Scholten. Physiological and Molecular Plant Pathology , 69: 224-229. Boeckler G.A., Gershenzon J., Unsicker S.B. (2011): Phenolic glycosides of the

.17221/42/2015-CJFS. 9. Figuerola, F., & Mar, A. (2005). Food Chemistry Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment, 91 , 395–401, DOI: 10.1016/j.foodchem.2004.04.036. 10. Guine, Raquel de Pinho Ferreira Correia, P. M. dos R. (2013). Engineering Aspects of Cereal and Cereal-Based Products, 367. Retrieved August 20, 2017, from . 11. Haminiuk, C. W. I., Maciel, G. M., Plataoviedo, M. S. V, & Peralta, R. M. (2012). Invited review Phenolic compounds in fruits – an overview