Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1191-1197

  Ryan, Lisa ^a   Prescott, Stuart L ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

1 diphenyl 2 picrylhydrazyl; Antioxidant capacity; Antioxidants; Ferric ion reducing antioxidant power; Fruit juice; In vitro digestion

Indexed keywords

1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT CAPACITY; ANTIOXIDANTS; FERRIC-ION REDUCING ANTIOXIDANT POWER; IN-VITRO;

FRUITS; IONS;

FRUIT JUICES;

ANANAS COMOSUS; CITRUS X PARADISI; LYTHRACEAE; MALUS X DOMESTICA; VACCINIUM MACROCARPON; VITACEAE;

EID: 77955585626     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02254.x     Document Type: Article

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