Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1882-1892

  Serratosa, María P ^a   Marquez, Ana ^a   Lopez Toledano, Azahara ^a   Medina, Manuel ^a   Merida, Julieta ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

antioxidant activity; grape drying; phenolic compounds; red grapes

Indexed keywords

ANTIOXIDANT ACTIVITIES; CONTROLLED TEMPERATURE; DPPH ASSAY; DRYING PROCESS; ELECTRON TRANSFER; GRAPE DRYING; HYDROPHILIC ANTIOXIDANTS; HYDROPHILIC COMPONENTS; LIPOPHILIC ANTIOXIDANTS; OXIDATION REACTIONS; PHENOLIC ACIDS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC FRACTION; PHENOLIC POLYMER; RED GRAPES; TEMPRANILLO;

CURING; DRYING; HYDROPHILICITY; LINOLEIC ACID; ORGANIC ACIDS; PHENOLS; WINE;

FRUITS;

ANTIOXIDANT; BETA CAROTENE; LINOLEIC ACID; PHENOL DERIVATIVE;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; DESICCATION; FOOD HANDLING; FRUIT; GRAPE; METHODOLOGY; OXIDATION REDUCTION REACTION; TEMPERATURE;

ANTIOXIDANTS; BETA CAROTENE; DESICCATION; FOOD HANDLING; FRUIT; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LINOLEIC ACID; OXIDATION-REDUCTION; PHENOLS; TEMPERATURE; VITIS;

VITACEAE;

EID: 79952157080     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1042536     Document Type: Article

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