Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3651-3655

  Zafrilla, P ^a   Ferreres, F ^a   Tomas Barberan F A ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Antioxidant activity; Ellagic acid; Flavonols; Jams; Phenolics; Processing; Raspberry; Rubus idaeus

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; ARABINOSIDE; ASTRAGALIN; ELLAGIC ACID; ELLAGIC ACID DERIVATIVE; ELLAGITANNIN; FLAVONE DERIVATIVE; FLAVONOID; FLAVONOL; FREE RADICAL; PHENOL DERIVATIVE; QUERCETIN; TROLOX C; UNCLASSIFIED DRUG; XYLOSE;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD COMPOSITION; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FRUIT; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; TIME;

RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 0034835909     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010192x     Document Type: Article

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