Influence of polyphenols on colour and antioxidant value in plant foods

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 7, Issue 8, 2008, Pages 3171-3176

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

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Antioxidant; Colour; Influence; Plant foods; Polyphenol

Indexed keywords

ALLIUM CEPA; VITACEAE;

EID: 77956051300     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Alen Ruiz, F.; Edreira Álvarez, A.; García Falcón, S.; Pérez Lamela, C.; Simal Gándara, J. (2005) Effects of enzyme and tannin addition on the colour and phenolics compounds in red Mencía wines. Actas do 7o encontro de química dos alimentos (ISBN(ESAV): 972-99561-2-X; ISBN(SPQ): 972-99080-5-2). Viseu, Portugal, p. 2.47.
2. Castillo-Sánchez, J.J; Mejuto-Fernandez, J.C., Garcia-Falcon, S. 2006. Influence of vinification treatments and fining agents on phenolics, color and sensory characteristics of "vinhão" wines (region of vinhos verdes). Food Chem. 97, 130-136.
3. Castillo-Sánchez, J.X.; García-Falcón, M.S.; Garrido, J.; Martínez-Carballo, E.; Martins-Dias, L.R.; Mejuto, X.C. (2008) Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents. Food Chem. 106, 18-26.
4. García Falcón, M.S.; Pérez Lamela, C.; Simal Gándara, J. 2007. Phenolic compounds in Mencía and Brancellao red wines during storage in bottles: Effect on wine colour. Food Chem. 105, 248-259.
5. García Falcón, M.S; Pérez Lamela, M.C.; Martínez-Carballo, E.; Simal-Gándara, J. (2008) Effect of the main polyphenolic components on the antioxidant activity in mencía and brancellao red wines. Food Chem (In Press).
6. Macía Lorenzo, A.; García Falcón, M.S.; Simal Gándara, J.; Pérez Lamela, C. (2008) Antioxidant activity and polyphenolic content in young red wines stored in bottle. Book of abstracts of the Tenth Internacional Symposium on Advances in Extraction Techniques (ISBN 9789081124829). Brujas, Bélgica, HF-2.
7. Pérez Gregorio, R.; García Falcón, M.S.; Simal Gándara, J.; Rodrigues, A.S.; Almeida, D. 2008. Effect of domestic cooking on onion bulbs (Allium cepa) flavonol content. Book of abstracts of the Tenth Internacional Symposium on Advances in Extraction Techniques (ISBN 9789081124829). Brujas, Bélgica, EF-3.
8. Pérez-Lamela, C.; García Falcón, M.S.; Simal-Gándara, J.; Orriols-Fernández, I. 2007. Influence of grape variety, wine system and oenological treatments on the colour stability of young red wines. Food Chem.101 (2), 601-606.
9. Rodrigues, A.S.; Pérez-Gregorio, R.; García-Falcón, S.; Simal-Gándara, J.; Almeida, D. 2005. Determination of flavonoids in different onion varieties. 7o encontro de química dos alimentos. Actas do 7o encontro de química dos alimentos (ISBN(ESAV): 972-99561-2-X; ISBN(SPQ): 972-99080-5-2). Viseu, Portugal, p.2.33.
10. Rodrigues, A. S.; García-Falcón, M. S.; Simal-Gándara, J.; Almeida, D. 2007. Effect of meteorological conditions on flavonoids in portuguese landrace varieties of onion. Acta horticulturae. (In Press)
11. Rodrigues, A.S.; Pérez-Gregorio, R.; García-Falcón, M.S.; Simal-Gándara, J.; Almeida, D. 2008. Identification and determination of flavonoids in red and white onions at harvest. (Submitted)
12. Rodrigues, A.S.; Martínez-Carballo, E.; García-Falcón, M.S.; Simal-Gándara, J.; Almeida. 2008. Effect of post-harvest practices on flavonoid contents in red and white onions. (Submitted)
13. Rodrigues, A.S.; Pérez-Gregorio, R.; García-Falcón, M.S.; Simal-Gándara, J.; Almeida. 2008. Effect of curing and cooking on flavonols and anthocyanins in onion bulbs. (Submitted)