Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods

Food Research International

Volumn 44, Issue 1, 2011, Pages 217-224

  Wootton Beard, Peter C ^a   Moran, Aisling ^a   Ryan, Lisa ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Antioxidants; Beetroot; Bioaccessibility; In vitro digestion; Polyphenols; Vegetable juice

Indexed keywords

ANTIOXIDANTS; BEETROOT; BIOACCESSIBILITY; IN-VITRO; POLYPHENOLS; VEGETABLE JUICES;

PHENOLS;

VEGETABLES;

DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 78651450526     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.033     Document Type: Article

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