Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 18, 2002, Pages 5197-5201

  Mullen, William ^a   Stewart, Amanda J ^a   Lean, Michael E J ^b   Gardner, Peter ^c   Duthie, Garry G ^c   Crozier, Alan ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

^b UNIVERSITY OF GLASGOW   (United Kingdom)

^c ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Anthocyanins; Antioxidant capacity; Electron spin resonance spectroscopy; Ellagic acid; Ellagitannins; Flavonols; Freezing; Hydroxycinnamates; Phenolics; Raspberries; Storage; Vitamin C

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; BIOFLAVONOID; COUMARIC ACID; ELLAGIC ACID; ELLAGITANNIN; FLAVONOID; LAMBERTIANIN; PHENOL DERIVATIVE; TANNIN DERIVATIVE; TANNIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; FOOD INTAKE; FOOD PRESERVATION; FREEZING; FRUIT; FRUIT STORAGE; PHYTOCHEMISTRY; RASPBERRY; ROSACEAE;

ROSACEAE; RUBUS GLAUCUS; RUBUS IDAEUS;

ANTIOXIDANTS; ASCORBIC ACID; COUMARIC ACIDS; ELECTRON SPIN RESONANCE SPECTROSCOPY; ELLAGIC ACID; FLAVONOIDS; FOOD PRESERVATION; FREEZING; FRUIT; HYDROLYZABLE TANNINS; PHENOLS; ROSACEAE; TANNINS;

EID: 0037189876     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020141f     Document Type: Article

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