Color, ellagitannins, anthocyanins, and antioxidant activity of andean blackberry (Rubus glaucus Benth.) wines

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 30, 2012, Pages 7463-7473

  Arozarena, Íñigo ^a   Ortiz, Jacqueline ^b   Hermosín Gutiérrez, Isidro ^c   Urretavizcaya, Inés ^a   Salvatierra, Sara ^a   Córdova, Inés ^b   Marín Arroyo, María Remedios ^a   Noriega, María José ^a   Navarro, Montserrat ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b UNIVERSIDAD TÉCNICA DE AMBATO   (Ecuador)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

anthocyanins; antioxidant activity; ellagitannins; fruit wines; Rubus glaucus

Indexed keywords

ALCOHOLIC FERMENTATION; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CYANIDIN; DETERMINANT FACTORS; ELLAGITANNINS; LIQUID FRACTION; PHENOLIC COMPOUNDS; PROCESSING CONDITION; RUBUS GLAUCUS; RUBUS GLAUCUS BENTH; TOTAL PHENOLICS;

AGENTS; COLOR; FERMENTATION; FRUITS; PHENOLS;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; CYANIDIN 3 O GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; CYANIDIN 3-O-GLUCOSIDE; CYANIDIN 3-RUTINOSIDE; GLUCOSIDE; PHENOL DERIVATIVE; TANNIN;

ARTICLE; CHEMISTRY; COLOR; FERMENTATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ROSACEAE; TANDEM MASS SPECTROMETRY; WINE;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FERMENTATION; FRUIT; GLUCOSIDES; HYDROLYZABLE TANNINS; PHENOLS; ROSACEAE; TANDEM MASS SPECTROMETRY; WINE;

RUBUS; RUBUS GLAUCUS;

EID: 84864762315     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300924z     Document Type: Article

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