Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines

Food Chemistry

Volumn 171, Issue , 2015, Pages 412-420

  Ivanova Petropulos, Violeta ^a   Ricci, Arianna ^b   Nedelkovski, Dusko ^c   Dimovska, Violeta ^a   Parpinello, Giuseppina P ^b   Versari, Andrea ^b  

^a Goce Delcev University in Stip   (Macedonia)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

Author keywords

Anthocyanins; Autochthonous variety; HPLC; Phenolic acids; Vinalco yeasts; Vranec wine

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; FERMENTATION; FLAVONOIDS; ORGANIC ACIDS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; YEAST;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; AUTOCHTHONOUS VARIETY; CINNAMIC ACID DERIVATIVES; HPLC; PHENOLIC ACIDS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS;

WINE;

ANTHOCYANIN; CINNAMIC ACID DERIVATIVE; GLUCOSIDE; PHENOL DERIVATIVE; ANTIOXIDANT; MALVIDIN-3-GLUCOSIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; FUNGUS ISOLATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MACEDONIAN (PEOPLE); NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; RED WINE; SACCHAROMYCES CEREVISIAE; ANALYSIS; CHEMISTRY; MACEDONIA (REPUBLIC); ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GLUCOSIDES; MACEDONIA (REPUBLIC); PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SPECTROPHOTOMETRY, ULTRAVIOLET; WINE;

EID: 84907856115     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.014     Document Type: Article

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