Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 12, 2001, Pages 5736-5742

  Arnous, Anis ^a   Makris, Dimitris P ^a   Kefalas, Panagiotis ^a  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

Author keywords

Aged red wines; Anthocyanins; Antiradical activity; Benzoic acids; Flavanols; Flavonols; Hydroxycinnamates; Hydroxyl free radical scavenging activity; Polyphenols; Reducing power

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; BENZOIC ACID DERIVATIVE; CAFTARIC ACID; COUMARIC ACID; COUTARIC ACID; FERTARIC ACID; FLAVANOL DERIVATIVE; FLAVONOL DERIVATIVE; HYDROXYL RADICAL; PHENOL DERIVATIVE; POLYMER; POLYPHENOL DERIVATIVE; POLYPHENOLS; SCAVENGER; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METHODOLOGY; OXIDATION; QUANTITATIVE ASSAY; REDUCTION; SENSITIVITY AND SPECIFICITY; SPECIES DIFFERENCE; SPECTROPHOTOMETRY; TIME; WINE;

VITIS SP.;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; PHENOLS; POLYMERS; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; TIME FACTORS; WINE;

EID: 0035543008     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010827s     Document Type: Article

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