Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.)

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11579-11587

  González Centeno, María Reyes ^a   Jourdes, Michael ^b,c   Femenia, Antoni ^a   Simal, Susana ^a   Rosselló, Carmen ^a   Teissedre, Pierre Louis ^b,c  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c EA 4577   (France)

Author keywords

antioxidant capacity; mean degree of polymerization; proanthocyanidins; total phenolic content; white grape pomace; winemaking byproducts

Indexed keywords

ANTIOXIDANT CAPACITY; GRAPE POMACE; MEAN DEGREE OF POLYMERIZATIONS; PROANTHOCYANIDINS; TOTAL PHENOLIC CONTENT;

FLAVONOIDS; TANNINS; UNSATURATED COMPOUNDS;

BYPRODUCTS;

ANTIOXIDANT; FLAVAN 3 OL; FLAVONOID; POLYPHENOL; PROANTHOCYANIDIN; TANNIN DERIVATIVE;

ARTICLE; CHEMISTRY; FLAVAN-3-OL; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VITIS; WINE;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FOOD HANDLING; POLYPHENOLS; PROANTHOCYANIDINS; TANNINS; VITIS; WINE;

EID: 84889814067     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403168k     Document Type: Article

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