Release of antioxidant capacity from five plant foods during a multistep enzymatic digestion protocol

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 18, 2014, Pages 4119-4126

  Papillo, Valentina Azzurra ^a   Vitaglione, Paola ^a   Graziani, Giulia ^a   Gokmen, Vural ^b   Fogliano, Vincenzo ^c  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b HACETTEPE UNIVERSITY   (Turkey)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

antioxidant capacity; bioaccessibility; foods; in vitro digestion; phytochemicals

Indexed keywords

ENZYMES; FOOD PRODUCTS; FRUITS; AGENTS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BIOACCESSIBILITY; ENZYMATIC DIGESTIONS; IN-VITRO DIGESTIONS; INSOLUBLE MATERIALS; PHYTOCHEMICALS; TOTAL ANTIOXIDANT CAPACITIES (TAC); CHEMICAL EXTRACTIONS;

AGENTS; ANTIOXIDANTS;

BACTERIA (MICROORGANISMS); JUGLANS; MALUS X DOMESTICA; SPINACIA OLERACEA; TRITICUM AESTIVUM;

ANTIOXIDANT; ENZYME; PLANT EXTRACT;

CATALYSIS; CHEMISTRY; DIGESTION; FRUIT; ISOLATION AND PURIFICATION; MALUS; NUT; SPINACH; WHEAT;

ANTIOXIDANTS; CATALYSIS; DIGESTION; ENZYMES; FRUIT; MALUS; NUTS; PLANT EXTRACTS; SPINACIA OLERACEA; TRITICUM;

EID: 84900309827     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500695a     Document Type: Article

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