The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1043-1051

  Wojdyło, Aneta ^a   Oszmiański, Jan ^a   Bober, Irena ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Antioxidant activity; Chokeberry; Colour; Flowering quince; Polyphenols; Rhubarb; Strawberry jams

Indexed keywords

(+)CATECHIN; ANTIOXIDANT ACTIVITIES; CONCENTRATION RANGES; EFFECT OF ADDITION; ELLAGIC ACID (EA); EPICATECHIN; FINAL PRODUCTS; KAEMPFEROL; PHENOLIC COMPONENTS; PHENOLIC COMPOUNDS; POLYPHENOL; POLYPHENOL CONTENT; POLYPHENOLS; PROANTHOCYANIDINS; QUERCETIN (QUERC); RHUBARB (RHEUM RHAPONTICUM L); STRAWBERRY JAMS; TOTAL PHENOLIC COMPOUNDS;

CYDONIA OBLONGA; FRAGARIA X ANANASSA; PHOTINIA; RHEUM X HYBRIDUM;

EID: 46649083627     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0818-x     Document Type: Article

References (33)

1. Halliwell B (1994) Lancet 344:721-724
2. Aaby K, Ekeberg D, Skrede G (2007) J Agric Food Chem 55:4395-4406
3. Williner MR, Pirovani ME, Güemes D (2003) J Sci Food Agric 83:842-845
4. Wang H, Cao G, Prior RL (1996) J Agric Food Chem 44:701-705
5. Sun J, Chu YF, Wu X, Liu RH (2002) J Agric Food Chem 50:7449-7454
6. Mattila PH, Hellström JH, Happonen AM, Koponen JM, Törrönen AR (2006) Polyphenols congress, Winnipeg, Manitoba, pp 433-434
7. Koponen JM, Happonen AM, Mattila PH, Törrönen AR (2006) Winnipeg, polyphenols congress, Manitoba, pp 419-420
8. Zheng W, Wang S (2003) J Agric Food Chem 51:502-509
9. Oszmiański J, Wojdyło A (2005) Eur Food Res Technol 221:809-813
10. Oszmiański J, Wojdyło A (2008) Inter J Food Sci Technol (in press)
11. Kim DO, Padilla-Zakour OI (2004) J Food Sci 69:395-400
12. Manach C, Scalbert A, Morand C, Remesy C, Jimenez L (2004) Am J Clin Nutr 79:724-747
13. Garcia-Viguera C, Zafrilla P, Romero F, Abellan P, Artes F, Tomas-Barberan FA (1999) J Food Sci 64:243-247
14. Guyot S, Marnet N, Sanoner P, Drilleau JF (2001) Methods Enzymol 335:57-70
15. Yen GC, Chen HY (1996) J Agric Food Chem 43:27-32
16. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Free Radic Biol Med 26(9/10):1231-1237
17. Benzie IFF, Strain JJ (1996) Anal Biochem 239:70-76
18. Kahkonen MP, Hopia AI, Heinonen M (2001) J Agric Food Chem 49:4076-4082
19. Zhu QY, Holt RR, Lazarus SA Ensunsa JL, Hammerstone JF, Schmitz HH, Keen CL (2002) J Agric Food Chem 50:1700-1705
20. Somers TC (1971) Phytochemistry 10:2175
21. Noble AC (1998) In: Ebeler S (ed) Chemistry of wine flavor. American Chemical Society, Washington DC, pp 156-65
22. Häkkinen SH, Karenlampi SO, Mykkanen HM, Torronen AR (2000) J Agric Food Chem 48:2960-2965
23. Häkkinen SH, Karenlampi SO, Mykkanen HM, Heinonen IM, Torronen AR (2000) Eur Food Res Technol 212:75-80
24. Maas JL, Wang S, Galletta GJ (1991) Hort Sci 26:66-68
25. Häkkinen SH, Torronen AR (2000) Food Res Int 33:517-524
26. Santos-Buelga C, Scalbert A (2000) J Sci Food Agric 80:1094-1117
27. Reed J (2002) Crit Rev Food Sci Nutr 42(Suppl):301-316
28. Steinberg F, Bearden M, Keen C (2003) J Am Diet Assoc 103:215-223
29. Bagchi D, Bagchi M, Stohs SJ, Das DK, Ray SD, Kuszynski CA (2000) Toxicology 148(2-3):187-197
30. Son SM, Moon KD, Lee CY (2000) J Agric Food Chem 48(6):2071-2074
31. Wicklund T, Rosenfeld HJ, Martinsen BK, Sundfor MW, Lea P, Bruun T, Blomhoff R, Haffner K (2005) Lebenson Wiss Technol 38:387-391
32. Rice-Evans CA, Miller NJ, Paganga G (1996) Free Radic Biol Med 20:933-956
33. Hagerman AE, Riedl KM, Jones GA, Sovik KN, Ritchard NT, Hartzfeld PW, Riechel TL (1998) J Agric Food Chem 46:1887-1892