Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 6, 2001, Pages 2788-2798

  Baderschneider, B ^a   Winterhalter, P ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

Antioxidant activity; Benzoates; Cinnamates; Dihydroflavonols; Flavonoids; Lignans; Neolignans; Phenylpropanoids; Riesling; TEAC values; White wine

Indexed keywords

BENZOIC ACID DERIVATIVE; CINNAMIC ACID DERIVATIVE; ESTER; FLAVANONE DERIVATIVE; FLAVONOID; GALLIC ACID DERIVATIVE; GLUCOSIDE; GLYCOCONJUGATE; KAEMPFEROL DERIVATIVE; LIGNAN; PHENOL DERIVATIVE; TARTARIC ACID; TAXIFOLIN; VANILLIC ACID;

ARTICLE; CHEMICAL STRUCTURE; COUNTER CURRENT CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; WINE;

EID: 0034847017     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010396d     Document Type: Article

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