Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece

Journal of Food Composition and Analysis

Volumn 15, Issue 6, 2002, Pages 655-665

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

^a Lab of Chem of Natural Products   (Greece)

Author keywords

Aged red wines; Anthocyanins; Antiradical activity; Flavanols; Hydroxyl free radical scavenging activity; Reducing power

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CATECHIN; DEOXYRIBOSE; EPICATECHIN; FLAVONOL; GALLIC ACID; HYDROXYL RADICAL; PIGMENT; POLYPHENOL; PROANTHOCYANIDIN; TROLOX C;

AGING; ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; GREECE; REGRESSION ANALYSIS; SCAVENGING SYSTEM; SPECTROPHOTOMETRY; WINE;

EID: 0036882682     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2002.1070     Document Type: Article

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