Characterization of pressurized hot water extracts of grape pomace: Chemical and biological antioxidant activity

Food Chemistry

Volumn 171, Issue , 2015, Pages 62-69

  Vergara Salinas, J R ^a   Vergara, Mauricio ^b   Altamirano, Claudia ^b,c   Gonzalez, Álvaro ^a   Perez Correa J R ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

^c Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

Author keywords

Antioxidant bioactivity; Grape pomace; Maillard reaction products; Polyphenols; Pressurized hot water extraction

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; CELL CULTURE; CELL GROWTH; CELL PROLIFERATION; GLYCOSYLATION; GROWTH KINETICS; MITOCHONDRIA; REACTION PRODUCTS; WATER;

ANTI-OXIDANT ACTIVITIES; CHEMICAL AND BIOLOGICALS; GRAPE POMACE; HYDROXYMETHYLFURFURAL; MAILLARD REACTION PRODUCTS; MITOCHONDRIAL MEMBRANE POTENTIAL; POLYPHENOLS; PRESSURIZED HOT WATER EXTRACTION;

EXTRACTION;

5 HYDROXYMETHYLFURFURAL; ANTIOXIDANT; GRAPE POMACE EXTRACT; HOT WATER; PLANT EXTRACT; UNCLASSIFIED DRUG; ANTHOCYANIN; POLYPHENOL; TANNIN DERIVATIVE; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL CULTURE; CELL GROWTH; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRUG CYTOTOXICITY; DRUG DETERMINATION; GLYCATION; HL 60 CELL LINE; HUMAN; HUMAN CELL; MITOCHONDRIAL MEMBRANE POTENTIAL; CELL SURVIVAL; CHEMISTRY; DRUG EFFECTS; HEAT; ISOLATION AND PURIFICATION; METABOLISM; PRESSURE; VITIS;

ANTHOCYANINS; ANTIOXIDANTS; CELL SURVIVAL; HL-60 CELLS; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; MEMBRANE POTENTIAL, MITOCHONDRIAL; PLANT EXTRACTS; POLYPHENOLS; PRESSURE; TANNINS; VITIS; WATER;

EID: 84907200695     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.094     Document Type: Article

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