Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 868-873

  Gollücke, Andréa Pittelli Boiago ^a   Catharino, Rodrigo Ramos ^a   de Souza, Jane Cristina ^a   Eberlin, Marcos Nogueira ^a   de Queiroz Tavares, Débora ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant activity; Concentration process; Concord grape; DPPH; ESI MS fingerprinting; Isabel grape; Piceatannol; Radical scavenging activity; Total phenols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIDIN; CAFFEOYLTARTARIC ACID; DIMETHOXY FLAVYLIUM; HEXOSE; MALVIDIN CHLORIDE; PEONIDIN; PEONIDIN 3 O GLUCOSIDE; PHENOL DERIVATIVE; PICEATANNOL O GLUCOSIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION PROCESS; ELECTROSPRAY MASS SPECTROMETRY; FOOD PROCESSING; FOOD STORAGE; FREEZING; GRAPE JUICE; QUANTITATIVE ANALYSIS;

VITACEAE; VITIS LABRUSCA;

EID: 50049121548     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.060     Document Type: Article

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