Polyphenol, anthocyanin and resveratrol mass fractions and antioxidant properties of cranberry cultivars

Food Technology and Biotechnology

Volumn 47, Issue 1, 2009, Pages 56-61

  Borowska, Eulalia J ^a   Mazur, Barbara ^a   Kopciuch, Renata Gadzaław ^b   Buszewski, Bogusław ^b  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b NICOLAUS COPERNICUS UNIVERSITY   (Poland)

Author keywords

Anthocyanins; Antioxidant properties; Cranberry; DPPH , OH and ABTS+ scavenging activity; Polyphenols; Resveratrol

Indexed keywords

ANTIOXIDANT PROPERTIES; CRANBERRY; FREE RADICAL SCAVENGING CAPACITY; POLYPHENOLS; RADICAL SCAVENGING CAPACITIES; SCAVENGING ACTIVITIES; STATISTICALLY SIGNIFICANT DIFFERENCE; TOTAL PHENOLIC COMPOUNDS;

ANTIOXIDANTS; FREE RADICALS; FRUITS; RESVERATROL;

ANTHOCYANINS;

VACCINIUM; VACCINIUM MACROCARPON; VACCINIUM OXYCOCCUS;

EID: 69049105738     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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