Effects of the strawberry (fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity

Food Chemistry

Volumn 164, Issue , 2014, Pages 104-112

  Álvarez Fernández, M Antonia ^a   Hornedo Ortega, Ruth ^a   Cerezo, Ana B ^a   Troncoso, Ana M ^a   García Parrilla, M Carmen ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Antioxidant activity; Liquid chromatography; Mass Spectrometry; Polyphenols; Strawberry; Validation

Indexed keywords

ANTHOCYANINS; CARBOHYDRATES; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS; PLANTS (BOTANY); ANTIOXIDANTS; CHROMATOGRAPHY; FLAVONOIDS; LIQUIDS; SPECTROMETRY;

ANTI-OXIDANT ACTIVITIES; CAFFEOYLQUINIC ACIDS; CHEMICAL COMPOSITIONS; DIODE ARRAY DETECTORS; PHENOLIC COMPOSITION; POLYPHENOLS; STRAWBERRY; VALIDATION; MASS;

FRUITS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; APIGETRIN; ASCORBIC ACID; ASTRAGALIN; BENZOIC ACID; CAFFEIC ACID; CATECHIN; CHLOROGENIC ACID; CINNAMIC ACID; COUMARIC ACID; ELLAGIC ACID; EPICATECHIN; EPICATECHIN GALLATE; FERULIC ACID; FLAVONOL; GALLIC ACID; KAEMPFEROL; LUTEOLIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROCYANIDIN; QUERCETIN; RESVERATROL; TANNIN DERIVATIVE; ANTIOXIDANT; CARBOHYDRATE DERIVATIVE; GLUCURONIDE; HHDP GALLOYLGLUCOSE; LUTEOLIN 3 O GLUCURONIDE; MALONYL CAFFEOYLQUINIC ACID; PLANT EXTRACT; QUINIC ACID; UNCLASSIFIED DRUG; FLAVONOID; FLAVONOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CALIBRATION; CHEMICAL COMPOSITION; ELECTROSPRAY MASS SPECTROMETRY; FOOD PROCESSING; IN VITRO STUDY; ISOMER; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY; SIGNAL NOISE RATIO; STRAWBERRY; TANDEM MASS SPECTROMETRY; DIODE ARRAY DETECTOR; DRUG ISOLATION; MASS SPECTROMETRY; MEDICAL DEVICE; CHEMISTRY; FOOD HANDLING; FRAGARIA; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; PROCEDURES;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FLAVONOLS; FOOD HANDLING; FRAGARIA; FRUIT; OXIDATION-REDUCTION; PHENOLS;

EID: 84901945924     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.116     Document Type: Article

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