Antioxidant capacity and phenolic composition of different woods used in cooperage

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1584-1590

  Alanon M E ^a   Castro Vazquez L ^a   Diaz Maroto M C ^a   Hermosin Gutierrez I ^a   Gordon, M H ^b   Perez Coello M S ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Ageing process; Antioxidant capacity; Botanical species; Phenolic compounds; Wood

Indexed keywords

AGEING PROCESS; ANTIOXIDANT CAPACITY; BOTANICAL SPECIES; CASTANEA SATIVA; ELLAGIC ACID; ELLAGITANNINS; HIGH-CONTENT; PHENOLIC ACIDS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PRUNUS AVIUM; QUERCUS ROBUR; WOOD SAMPLES;

ORGANIC ACIDS; WOOD;

PHENOLS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 4 HYDROXYBENZOIC ACID; CAFFEIC ACID; ELLAGIC ACID; FERULIC ACID; GALLIC ACID; PARA COUMARIC ACID; PROTOCATECHUIC ACID; SCOPOLETIN; SINAPIC ACID; VANILLIC ACID; VANILLIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMICAL COMPOSITION; CASTANEA SATIVA; CHERRY; CHESTNUT; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; NONHUMAN; OAK; PRUNUS AVIUM; QUERCUS ALBA; QUERCUS PETRAEA; QUERCUS PYRENAICA; QUERCUS ROBUR; WOOD;

AGING; ANTIOXIDANTS; CASTANEA; PHENOLIC ACIDS; PRUNUS; QUERCUS ROBUR; WOOD;

CASTANEA SATIVA; PRUNUS AVIUM; QUERCUS ROBUR;

EID: 80051796482     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.013     Document Type: Article

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