Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 213-220

  Gris, Eliana Fortes ^a   Mattivi, Fulvio ^b   Ferreira, Eduardo Antonio ^a   Vrhovsek, Urska ^b   Pedrosa, Rozangela Curi ^a   Bordignon Luiz, Marilde T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Brazilian Vitis vinifera red wines; In vitro antioxidant capacity; Proanthocyanidins

Indexed keywords

ANTIOXIDANT CAPACITY; CO-PRESENCE; DEGREE OF POLYMERISATION; EPICATECHIN; EXTENSION UNITS; FLAVAN-3-OLS; GALLATE; IN-VITRO; LIPID PEROXIDATION; POSITIVE CORRELATIONS; PROANTHOCYANIDINS; RED WINE; SCAVENGING ACTIVITIES; SOUTHERN BRAZIL; TERMINAL UNITS; VITIS VINIFERA; WINE SAMPLE;

DIMERS; ORGANIC COMPOUNDS; PHENOLS; WINE;

AGRICULTURAL PRODUCTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); CATECHIN; EPICATECHIN; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GALLOCATECHIN; PROANTHOCYANIDIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BRAZIL; GRAPE; LIPID PEROXIDATION; RED WINE;

VITIS VINIFERA;

EID: 78650220705     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.102     Document Type: Article

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