Effect of Temperature on the Free Radical Scavenging Capacity of Extracts from Red and White Grape Pomace Peels

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 7, 1998, Pages 2694-2697

  Larrauri, José A ^a   Sánchez Moreno, Concepción ^a   Saura Calixto, Fulgencio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Extracts; Free radical scavenging; Grape pomace; Temperature

Indexed keywords

VITIS SP.;

EID: 0001138248     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980017p     Document Type: Article

References (16)

1. Basaga, H.; Acikel, F.; Tekkaya, C. Antioxidative and free radical scavenging properties of rosemary extract. Lebensm. Wiss. Technol. 1997, 30, 105-108.
2. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 1995, 28, 25-30.
3. Buck, D. F.; Edwards, M. K. Anti-oxidants to prolong shelf-life. Food Technol. Int. 1997, 29-33.
4. Cilliers, J.; Singleton, V. L. Nonenzymic autoxidative phenolic browing reactions in a caffeic acid model system. J. Agric. Food Chem. 1989, 890-896.
5. Giese, J. Antioxidants: tools far preventing lipid oxidation. Food Technol. 1996, 50, 73-81.
6. Krishnakumar, V.; Gordon, I. Antioxidants. Trends and developments. Int. Food Ingredients 1996, 5, 41-44.
7. Larrauri, J. A.; Rupérez, P.; Saura Calixto, F. Antioxidant activity of wine pomace. Am. J. Enol. Vitic. 1996, 47, 369-372.
8. Larrauri, J. A.; Rupérez, P.; Saura-Calixto, F. Effect of drying temperature on the stability of polyphenols and the antioxidant activity of red grape pomace peels. J. Agric. Food Chem. 1997, 45, 1390-1393.
9. Marinova, E. M.; Yanishlieva, N. V. Effect of temperature on the antioxidative action of inhibitors in lipid autoxidation. J. Sci. Food Agric. 1992, 60, 313-318.
10. Mazza, G. Anthocyanins in grapes and grape products.Crit. Rev. Food Sci. Nutr. 1995, 35, 341-371.
11. Reynhout, G. The effect of temperature on the induction time of a stabilized oil. J. Am. Oil Chem. Soc. 1991, 68, 983-984.
12. Sánchez-Moreno, C.; Larrauri, J. A.; Saura-Calixto, F. A procedure to measure the antiradical efficiency of polyphenols. J. Sci. Food Agric. 1998, 76, 270-276.
13. Sato, M.; Ramarathnam, N.; Suzuki, Y.; Ohkubo, T.; Takeuchi, M.; Ochi, H. Varietal differences in the phenolic content and Superoxide radical scavenging potential of wines from different sources. J. Agric. Food Chem. 1996, 44, 37-41.
14. Shimon, M.; Sonia, P. H.; Paula G.; Nehemia, A. Nondestructive assessment of chlorophyll content in watercress leaves by a tristimulus reflectance colorimeter. Postharvest Biol. Technol. 1992, 2, 117-124.
15. Skorikova, Y.; Lyashenko, E. P. The effect of thermal processing on polyphenolic substances in apple and pear juice. Izvest. Vyss. Ucheb. Zaved Pish. Tekhnol. 1972, 3, 80-82.
16. Yoshioka, H.; Tsuyumu, S.; Takayanagi, K. Radical formation during the processing of green tea. Agric. Biol. Chem. 1990, 54, 203-204.