Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices

European Food Research and Technology

Volumn 237, Issue 2, 2013, Pages 209-221

  Fischer, Ulrike A ^a   Jaksch, Ariane V ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidant capacity; Hydrolyzable tannins; Lignans; Phenolic compounds; Pomegranate juices; Punica granatum L.

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; EXTRACTION; FRUIT JUICES; FRUITS; TANNINS;

ANTIOXIDANT CAPACITY; HYDROLYZABLE TANNINS; LIGNANS; PHENOLIC COMPOUNDS; POMEGRANATE JUICES; PUNICA GRANATUM L;

PLANTS (BOTANY);

LYTHRACEAE; PUNICA GRANATUM;

EID: 84880852235     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1981-2     Document Type: Article

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