Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 332-339

  Kaiser, Andrea ^a   Kammerer, Dietmar R ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidant capacity; Blanching; Coriander fruits; Coriander leaves; Folin Ciocalteu; FRAP; HPLC DAD ESI MS n; Phenolic compounds; TEAC

Indexed keywords

ANTIOXIDANT CAPACITY; CORIANDER LEAVES; FOLIN-CIOCALTEU; FRAP; HPLC-DAD-ESI/MS N; PHENOLIC COMPOUNDS; TEAC;

FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERS;

BLANCHING;

5 4 COUMAROYLQUINIC ACID; 5 FERULOYLQUINIC; ANTIOXIDANT; CAFFEIC ACID DERIVATIVE; POLYPHENOL; RUTOSIDE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; CORIANDER; FOOD PROCESSING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PLANT LEAF; TEMPERATURE;

ANTIOXIDANTS; CORIANDRUM; FOOD HANDLING; FRUIT; PLANT LEAVES; POLYPHENOLS;

CORIANDRUM SATIVUM;

EID: 84875010320     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.077     Document Type: Article

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