Polyphenolic content and composition and antioxidative activity of different Cocoa liquors

Czech Journal of Food Sciences

Volumn 27, Issue 5, 2009, Pages 330-337

  Redovniković, Ivana Radojčić ^a   Delonga, Karmela ^a   Mazor, Slavica ^b   Dragović Uzelac, Verica ^a   Carić, Marija ^b   Vorkapić Furač, Jasna ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Pharmaceutical   (Croatia)

Author keywords

Antioxidative activity; Cocoa liquor; DPPH; Flavan 3 ols; HPLC; Methylxanthine

Indexed keywords

THEOBROMA CACAO;

COCOA; FLAVONOIDS; FREE RADICALS; ULTRAVIOLET SPECTROSCOPY;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CHEMICAL COMPOSITIONS; CORRELATION COEFFICIENT; FREE RADICAL SCAVENGING ACTIVITY; INDUSTRIAL PRODUCTION; POLYPHENOLIC CONTENT;

ANTIOXIDANTS;

EID: 73249120668     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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