Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices

Food Research International

Volumn 82, Issue , 2016, Pages 145-155

  Margraf, Tiago ^a   Santos, Érica Neulyana Taborda ^a   de Andrade, Eriel Forville ^b   van Ruth, Saskia M ^c   Granato, Daniel ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Antioxidants; Chemometrics; Lipid peroxidation; Phenolic acids; Principal component analysis

Indexed keywords

AGENTS; ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BIOLOGICAL SYSTEMS; CHEMICAL COMPOUNDS; FLAVONOIDS; FRUIT JUICES; LIPIDS; ORGANIC ACIDS; OXIDATION; OXIDATIVE STRESS; PHENOLS; PLANTS (BOTANY); TANNINS;

CALIBRATION AND VALIDATIONS; CHEMICAL AND BIOLOGICALS; CHEMOMETRICS; CLASSIFICATION EFFICIENCY; INHIBITION OF LIPID PEROXIDATION; LIPID PEROXIDATION; PHENOLIC ACIDS; PHYSICOCHEMICAL PROPERTY;

PRINCIPAL COMPONENT ANALYSIS;

EID: 84958953280     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.02.003     Document Type: Article

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