Antioxidant and Antiradical Capacities in Apricot (Prunus armeniaca L.) Fruits: Variations from Genotypes, Years, and Analytical Methods

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Hegedus, Attila ^a   Engel, Rita ^a   Abrankó, László ^a   Balogh, Emoke ^a   Blázovics, Anna ^b   Hermán, Rita ^a   Halász, Júlia ^a   Ercisli, Sezai ^c   Pedryc, Andrzej ^a   Stefanovits Bányai, Éva ^a  

^a Operációkutatás és Aktuáriustudományok Tanszék docense   (Hungary)

^b SEMMELWEIS UNIVERSITY OF MEDICINE   (Hungary)

^c ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Color; Fruit; Polyphenols; Vitamin C

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 6-HYDROXY-2,5,7,8-TETRAMETHYLCHROMAN-2-CARBOXYLIC ACID; ASCORBIC ACID; BIPHENYL DERIVATIVE; CAROTENOID; CHROMAN DERIVATIVE; GALLIC ACID; PHENOL DERIVATIVE; PICRIC ACID; SCAVENGER; TROLOX C;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRUIT; GENOTYPE; OXIDATION REDUCTION REACTION; PIGMENTATION; PRUNUS;

ASCORBIC ACID; BIPHENYL COMPOUNDS; CAROTENOIDS; CHROMANS; FREE RADICAL SCAVENGERS; FRUIT; GALLIC ACID; GENOTYPE; OXIDATION-REDUCTION; PHENOLS; PICRATES; PIGMENTATION; PRUNUS;

PRUNUS ARMENIACA;

EID: 78149404596     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01826.x     Document Type: Article

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