Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 53-60

  Alen Ruiz F ^a   Garcia Falcon M S ^a   Perez Lamela M C ^a   Martinez Carballo E ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Antioxidant activity; Polyphenols; Red wines

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; BETA CAROTENE; CATECHIN; COUMARIC ACID; FLAVANOL DERIVATIVE; FLAVONOL; FREE RADICAL; HYDROXYBENZOIC ACID DERIVATIVE; LINOLEIC ACID; MONOMER; POLYMER; POLYPHENOL; PROCYANIDIN DERIVATIVE; SCAVENGER; STILBENE DERIVATIVE;

ACYLATION; ANTIOXIDANT ACTIVITY; ARTICLE; CULTIVAR; FOOD STORAGE; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION; RED WINE; SPAIN; SPECTROPHOTOMETRY; VINICULTURE;

VITACEAE; VITIS VINIFERA;

EID: 52949142184     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.038     Document Type: Article

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