Antioxidant and antiradical properties of cranberry juice and extracts

Food Research International

Volumn 44, Issue 5, 2011, Pages 1408-1413

  Caillet, S ^a   Cote J ^a   Doyon, G ^b   Sylvain, J F ^c   Lacroix, M ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c Atoka Cranberries Inc   (Canada)

Author keywords

Cranberry juice; Free radical scavenging capacity; Lipid peroxidation inhibition capacity; Phenolic extracts

Indexed keywords

ANTI-RADICAL PROPERTIES; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; AQUEOUS SOLVENTS; CRANBERRY JUICE; DECOLORATION; EXTRACTION CONDITIONS; FREE RADICAL SCAVENGING CAPACITY; LIPID PEROXIDATION; LIPID PEROXIDATION INHIBITION CAPACITY; N ,N-DIETHYL-P-PHENYLENEDIAMINE; PEROXIDATION; PHENOLIC COMPOUNDS; PHENOLIC EXTRACTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER SOLUBLE COMPOUNDS;

FREE RADICALS; ORGANIC SOLVENTS; OXIDATION; PHENOLS;

SOLVENT EXTRACTION;

VACCINIUM MACROCARPON;

EID: 79957603889     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.019     Document Type: Article

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