Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 830-834

  Rakić, Sveto ^a   Petrović, Silvana ^b   Kukić, Jelena ^b   Jadranin, Milka ^c   Tešević, Vele ^d   Povrenović, Dragan ^e   Šiler Marinković, Slavica ^e  

^a Faculty of Agriculture   (Serbia)

^b Faculty of Pharmacy   (Serbia)

^c Institute for Chemistry   (Serbia)

^d UNIVERSITY OF BELGRADE   (Serbia)

^e UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Acorn kernel; Antioxidant activity; DPPH; FRAP; Gallic acid; Lipid peroxidation; Quercus cerris; Quercus robur

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FLAVONOID; GALLIC ACID; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID PEROXIDATION; NONHUMAN; OAK; QUERCUS CERRIS; QUERCUS ROBUR; YUGOSLAVIA;

QUERCUS CERRIS; QUERCUS ROBUR;

EID: 34247487427     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.025     Document Type: Article

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