Composition and antioxidant activity of red fruit liqueurs

Food Chemistry

Volumn 157, Issue , 2014, Pages 533-539

  Sokoł Łȩtowska, Anna ^a   Kucharska, Alicja Z ^a   Wińska, Katarzyna ^a   Szumny, Antoni ^a   Nawirska Olszańska, Agnieszka ^a   Mizgier, Paulina ^a   Wyspiańska, Dorota ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Anthocyanins; Antioxidant activity; ESI MS MS; Fruit liqueurs; Phenolic compounds

Indexed keywords

AGENTS; ANTHOCYANINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BLACKCURRANT; ESI-MS/MS; FOLIN-CIOCALTEU REAGENTS; PHENOLIC COMPOUNDS; SOUR CHERRY;

FRUITS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; HYDROGEN; PHENOL DERIVATIVE; ANTIOXIDANT; CARBOHYDRATE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACK CURRANT; BLACKBERRY; CHERRY; COLOR; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAHONIA; PH; RASPBERRY; ROSE; SOUR CHERRY; SPECIES; STRAWBERRY; TEMPERATURE; ALCOHOLIC BEVERAGE; ANALYSIS; CHEMISTRY; FOOD STORAGE; FRAGARIA; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRUNUS; RIBES; RUBUS;

ALCOHOLIC BEVERAGES; ANTHOCYANINS; ANTIOXIDANTS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; COLOR; FOOD STORAGE; FRAGARIA; FRUIT; MASS SPECTROMETRY; PHENOLS; PRUNUS; RIBES; RUBUS;

EID: 84896535688     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.083     Document Type: Article

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