Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

Food Chemistry

Volumn 196, Issue , 2016, Pages 833-841

  Leong, Sze Ying ^a   Burritt, David John ^a   Oey, Indrawati ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Anthocyanins; Antioxidant activity; Caco 2 cells; Maceration; Oxidative stress; Pinot Noir; Pulsed electric fields

Indexed keywords

ASSAYS; BIOMARKERS; CARBOHYDRATES; CELLS; CYTOLOGY; ELECTRIC FIELDS; FLAVONOIDS; FREE RADICALS; FRUIT JUICES; HEALTH; OXIDATIVE STRESS; PLANTS (BOTANY); WINE;

ANTI-OXIDANT ACTIVITIES; CACO-2 CELLS; MACERATION; PINOT NOIR; PULSED ELECTRIC FIELD;

ANTHOCYANINS;

ANTHOCYANIN; ASCORBIC ACID; GLUCOSIDE; HYDROGEN PEROXIDE; LACTATE DEHYDROGENASE; PHENOL DERIVATIVE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; CACO 2 CELL LINE; CELL MEMBRANE; CELL VIABILITY; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; DRUG RELEASE; GRAPE JUICE; HEALTH PROMOTION; HUMAN; HUMAN CELL; NONHUMAN; OXIDATIVE STRESS; PULSED ELECTRIC FIELD; CHEMISTRY; ELECTROMAGNETIC FIELD; FRUIT; VITIS;

ANTHOCYANINS; ANTIOXIDANTS; CACO-2 CELLS; ELECTROMAGNETIC FIELDS; FRUIT; HUMANS; OXIDATIVE STRESS; PHENOLS; VITIS;

EID: 84944061409     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.025     Document Type: Article

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