Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province

Food Research International

Volumn 44, Issue 9, 2011, Pages 2830-2836

  Meng, Jiangfei ^a   Fang, Yulin ^a,b   Zhang, Ang ^a   Chen, Shuxia ^a   Xu, Tengfei ^a   Ren, Zhangcheng ^a   Han, Guomin ^a   Liu, Jinchuan ^a   Li, Hua ^a,b   Zhang, Zhenwen ^a,b   Wang, Hua ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b SHAANXI ENGINEERING RESEARCH CENTER FOR VITI VINICULTURE   (China)

Author keywords

Antioxidant activity; Phenolics; Raisins

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; 3 ,4-DIHYDROXYBENZOIC ACIDS; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; HYDROXYL RADICALS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLICS; POTASSIUM FERRICYANIDE; PROANTHOCYANIDINS; RADICAL SCAVENGING; RAISINS; REDUCING POWER; SCAVENGING CAPACITY; SIGNIFICANCE ANALYSIS; TOTAL PHENOLICS; XINJIANG;

AGENTS; LANDFORMS; PLANTS (BOTANY); POTASSIUM;

PHENOLS;

VITACEAE;

EID: 80054699730     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.032     Document Type: Article

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