Raspberry marc extracts increase antioxidative potential, ellagic acid, ellagitannin and anthocyanin concentrations in fruit purees

LWT

Volumn 66, Issue , 2016, Pages 460-467

  Bobinaite, Ramune ^a   Viskelis, Pranas ^a   Bobinas, Česlovas ^a   Mieželiene, Aldona ^b   Alenčikiene, Gitana ^b   Venskutonis, Petras Rimantas ^b  

^a INSTITUTE OF AGRICULTURE   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Antioxidants; Ellagitannins; Fruit puree; Raspberry marc extract; Sensory properties

Indexed keywords

ADDITIVES; ANTIOXIDANTS; ELLAGIC ACID; FRUITS;

ANTIOXIDANT CAPACITY; ANTIOXIDATIVE; ELLAGITANNINS; PARTIAL HYDROLYSIS; RASPBERRY MARC EXTRACT; SENSORY PROPERTIES; TOTAL ANTHOCYANIN CONTENTS; TOTAL PHENOLIC CONTENT;

ANTHOCYANINS;

EID: 84950119904     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.069     Document Type: Article

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