Effect of the Number of Flavanol Units on the Antioxidant Activity of Procyanidin Fractions Isolated from Chocolate

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 23, 2003, Pages 6816-6822

  Counet, Christine ^a   Collin, Sonia ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

AAPH method; Dark chocolate; Polyphenols; Procyanidins; Reduction power

Indexed keywords

ACETIC ACID; ACETONE; ALCOHOL; FLAVANOL DERIVATIVE; LINOLEIC ACID; METHANOL; MONOMER; OLIGOMER; PROCYANIDIN;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CACAO; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; OXIDATION; SOLVENT EXTRACTION;

ACETIC ACID; ACETONE; AMIDINES; ANTIOXIDANTS; BIFLAVONOIDS; CACAO; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; FLAVONOLS; LINOLEIC ACID; METHANOL; PLANT EXTRACTS; PROANTHOCYANIDINS; SOLVENTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; WATER;

THEOBROMA CACAO;

EID: 0242299610     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030349g     Document Type: Article

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