Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

Food Chemistry

Volumn 109, Issue 2, 2008, Pages 340-347

  Ćetković, Gordana ^a   Čanadanović Brunet, Jasna ^a   Djilas, Sonja ^a   Savatović, Sladjana ^a   Mandić, Anamarija ^a   Tumbas, Vesna ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antiradical activity; Apple pomace; DPPH radical; ESR; HPLC; Hydroxyl radical; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CAFFEIC ACID; CATECHIN; CHLOROGENIC ACID; EPICATECHIN; FLAVAN DERIVATIVE; FLAVONOID; GLYCOSIDE; HYDROXYL RADICAL; PHLORIZIN; POLYPHENOL DERIVATIVE; QUERCETIN; RADICAL; RUTOSIDE;

APPLE; APPLE JUICE; ARTICLE; CHEMICAL COMPOSITION; ELECTRON SPIN RESONANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; NONHUMAN; PHYTOCHEMISTRY; QUANTITATIVE ANALYSIS; REGRESSION ANALYSIS;

MALUS X DOMESTICA;

EID: 39849109956     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.046     Document Type: Article

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