Dealcoholized wines by spinning cone column distillation: Phenolic compounds and antioxidant activity measured by the 1,1-Diphenyl-2-picrylhydrazyl method

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6770-6778

  Bellsario Sánchez, Yulissa Y ^a   Taboada Rodríguez, Amaury ^b   Marín Iniesta, Fulgencio ^b   López Gómez, Antonio ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Antioxidant activity; Dealcoholized wines; DPPH; Phenolic compounds; Resveratrol; SCC distillation

Indexed keywords

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

ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; EVALUATION; INSTRUMENTATION; METHODOLOGY; PHASE TRANSITION; WINE;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHEMISTRY TECHNIQUES, ANALYTICAL; ETHANOL; PHASE TRANSITION; PHENOLS; PICRATES; WINE;

VITACEAE;

EID: 68249118482     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900387g     Document Type: Article

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