Phenolic compounds responsible for the superoxide dismutase-like activity in High-Brix apple vinegar

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 18, 2010, Pages 10124-10132

  Nakamura, Kozo ^a   Ogasawara, Yasushi ^b   Endou, Kiyoshi ^b   Fujimori, Seiji ^a   Koyama, Masahiro ^a   Akano, Hirofumi ^b  

^a SHINSHU UNIVERSITY   (Japan)

^b Mizkan Group Corporation   (Japan)

Author keywords

apple vinegar; high accuracy assay; high Brix apple vinegar; phenolic compounds; SOD like activity

Indexed keywords

APPLE VINEGAR; HIGH-ACCURACY; HIGH-BRIX APPLE VINEGAR; PHENOLIC COMPOUNDS; SOD-LIKE ACTIVITY;

ACETIC ACID; AMINO ACIDS; ASSAYS; FERMENTATION; FRUITS; ISOMERS; KETONES; ORGANIC ACIDS; ORGANIC MINERALS; OXYGEN; PH; PROCESS CONTROL; SUGARS;

PHENOLS;

ACETIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER; SUPEROXIDE;

APPLE; ARTICLE; BEVERAGE; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; OXIDATION REDUCTION REACTION;

ACETIC ACID; BEVERAGES; FERMENTATION; FOOD TECHNOLOGY; FREE RADICAL SCAVENGERS; FRUIT; FUNCTIONAL FOOD; MALUS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; SUPEROXIDES;

MALUS X DOMESTICA;

EID: 77956623105     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100054n     Document Type: Article

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