Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: Phenolic profile and antioxidant capacity in relation to cultivar selection

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 8, 2008, Pages 2643-2648

  Brambilla, Ada ^a   Lo Scalzo, Roberto ^a   Bertolo, Gianni ^a   Torreggiani, Danila ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Anthocyanin; Antioxidant capacity; Blanching; Blueberry juice; Cultivar; DPPH ; HPLC; Phenolics; Vaccinium corymbosum L.

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE; PICRIC ACID;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FRUIT; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; SPECIES DIFFERENCE; VACCINIUM;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; FOOD HANDLING; FRUIT; HEAT; PHENOLS; PICRATES; SPECIES SPECIFICITY; VACCINIUM;

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 43649097939     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0731191     Document Type: Article

References (28)