메뉴 건너뛰기




Volumn 20, Issue 2, 2015, Pages 2190-2207

Characterisation of Mediterranean grape pomace seed and skin extracts: Polyphenolic content and antioxidant activity

Author keywords

Anthocyanins; Antioxidant activity; Flavan 3 ols; Grape pomaces; Mediterranean varieties; Phenolic compounds

Indexed keywords

2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; BENZOTHIAZOLE DERIVATIVE; BIPHENYL DERIVATIVE; FREE RADICAL; GRAPE SEED EXTRACT; PICRIC ACID; POLYPHENOL; SCAVENGER; SULFONIC ACID DERIVATIVE;

EID: 84963958376     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules20022190     Document Type: Article
Times cited : (99)

References (60)
  • 1
    • 75749136883 scopus 로고    scopus 로고
    • Signaling functions of reactive oxygen species
    • Forman, H.J.; Maiorino, M.; Ursini, F. Signaling functions of reactive oxygen species. Biochemistry 2010, 49, 835-842.
    • (2010) Biochemistry , vol.49 , pp. 835-842
    • Forman, H.J.1    Maiorino, M.2    Ursini, F.3
  • 3
    • 1842478282 scopus 로고    scopus 로고
    • Consumption of foods rich in flavonoids is related to a decreased cardiovascular risk in apparently healthy french women
    • Mennen, L.I.; Sapinho, D.; de Bree, A.; Arnault, N.; Bertrais, S.; Galan, P.; Hercberg, S. Consumption of foods rich in flavonoids is related to a decreased cardiovascular risk in apparently healthy french women. J. Nutr. 2004, 134, 923-926.
    • (2004) J. Nutr. , vol.134 , pp. 923-926
    • Mennen, L.I.1    Sapinho, D.2    De Bree, A.3    Arnault, N.4    Bertrais, S.5    Galan, P.6    Hercberg, S.7
  • 4
    • 34548348356 scopus 로고    scopus 로고
    • Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: Meta-analysis of cohort studies
    • He, F.J.; Nowson, C.A.; Lucas, M.; MacGregor, G.A. Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: Meta-analysis of cohort studies. J. Hum. Hypertens. 2007, 21, 717-728.
    • (2007) J. Hum. Hypertens. , vol.21 , pp. 717-728
    • He, F.J.1    Nowson, C.A.2    Lucas, M.3    MacGregor, G.A.4
  • 6
    • 0036086130 scopus 로고    scopus 로고
    • Free radicals in the physiological control of cell function
    • Dröge, W. Free radicals in the physiological control of cell function. Physiol. Rev. 2002, 82, 47-95.
    • (2002) Physiol. Rev. , vol.82 , pp. 47-95
    • Dröge, W.1
  • 7
    • 0028068186 scopus 로고
    • Free radicals, antioxidants, and human disease: Curiosity, cause, or consequence?
    • Halliwell, B. Free radicals, antioxidants, and human disease: Curiosity, cause, or consequence? Lancet 1994, 344, 721-724.
    • (1994) Lancet , vol.344 , pp. 721-724
    • Halliwell, B.1
  • 8
    • 84964203725 scopus 로고    scopus 로고
    • Polyphenols composition of wine and grape sub-products and potential effects on chronic diseases
    • Ky, I.; Crozier, A.; Cros, G.; Teissedre, P.-L. Polyphenols composition of wine and grape sub-products and potential effects on chronic diseases. Nutr. Aging 2014, 2, 165-177.
    • (2014) Nutr. Aging , vol.2 , pp. 165-177
    • Ky, I.1    Crozier, A.2    Cros, G.3    Teissedre, P.-L.4
  • 10
    • 33748309458 scopus 로고    scopus 로고
    • Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): Pomace and stem
    • Llobera, A.; Cãellas, J. Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem. 2007, 101, 659-666.
    • (2007) Food Chem. , vol.101 , pp. 659-666
    • Llobera, A.1    Cãellas, J.2
  • 11
    • 0037374992 scopus 로고    scopus 로고
    • Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations
    • Laufenberg, G.; Kunz, B.; Nystroem, M. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresour. Technol. 2003, 87, 167-198.
    • (2003) Bioresour. Technol. , vol.87 , pp. 167-198
    • Laufenberg, G.1    Kunz, B.2    Nystroem, M.3
  • 12
    • 33745187589 scopus 로고    scopus 로고
    • Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars
    • Ruberto, G.; Renda, A.; Daquino, C.; Amico, V.; Spatafora, C.; Tringali, C.; Tommasi, N.D. Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chem. 2007, 100, 203-210.
    • (2007) Food Chem. , vol.100 , pp. 203-210
    • Ruberto, G.1    Renda, A.2    Daquino, C.3    Amico, V.4    Spatafora, C.5    Tringali, C.6    Tommasi, N.D.7
  • 13
    • 3142734335 scopus 로고    scopus 로고
    • Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS
    • Kammerer, D.; Claus, A.; Carle, R.; Schieber, A. Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. J. Agric. Food Chem. 2004, 52, 4360-4367.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 4360-4367
    • Kammerer, D.1    Claus, A.2    Carle, R.3    Schieber, A.4
  • 14
    • 0037048756 scopus 로고    scopus 로고
    • Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content
    • Alonso, Á.M.; Guillén, D.A.; Barroso, C.G.; Puertas, B.; García, A. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J. Agric. Food Chem. 2002, 50, 5832-5836.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 5832-5836
    • Alonso, Á.M.1    Guillén, D.A.2    Barroso, C.G.3    Puertas, B.4    García, A.5
  • 16
    • 34248580130 scopus 로고    scopus 로고
    • On the extraction and antioxidant activity of phenolic compounds from winery wastes
    • Lafka, T.I.; Sinanoglou, V.; Lazos, E.S. On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chem. 2007, 104, 1206-1214.
    • (2007) Food Chem. , vol.104 , pp. 1206-1214
    • Lafka, T.I.1    Sinanoglou, V.2    Lazos, E.S.3
  • 17
    • 69549123876 scopus 로고    scopus 로고
    • Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties
    • Sáyago-Ayerdi, S.G.; Brenes, A.; Viveros, A.; Goñi, I. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Sci. 2009, 83, 528-533.
    • (2009) Meat Sci. , vol.83 , pp. 528-533
    • Sáyago-Ayerdi, S.G.1    Brenes, A.2    Viveros, A.3    Goñi, I.4
  • 18
    • 0033392549 scopus 로고    scopus 로고
    • Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation
    • Ayed, N.; Yu, H.L.; Lacroix, M. Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation. Food Res. Int. 1999, 32, 539-543.
    • (1999) Food Res. Int. , vol.32 , pp. 539-543
    • Ayed, N.1    Yu, H.L.2    Lacroix, M.3
  • 19
    • 84985233026 scopus 로고
    • Solvent extraction of anthocyanins from wine pomace
    • Metivier, R.P.; Francis, F.J.; Clydesdale, F.M. Solvent extraction of anthocyanins from wine pomace. J. Food Sci. 1980, 45, 1099-1100.
    • (1980) J. Food Sci. , vol.45 , pp. 1099-1100
    • Metivier, R.P.1    Francis, F.J.2    Clydesdale, F.M.3
  • 20
    • 79961109240 scopus 로고    scopus 로고
    • Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour
    • Ross, C.F.; Hoye, J.C.; Fernandez-Plotka, V.C. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. J. Food Sci. 2011, 76, C884-C890.
    • (2011) J. Food Sci. , vol.76 , pp. C884-C890
    • Ross, C.F.1    Hoye, J.C.2    Fernandez-Plotka, V.C.3
  • 21
    • 0000629835 scopus 로고    scopus 로고
    • Antioxidant dietary fiber product: A new concept and a potential food ingredient
    • Saura-Calixto, F. Antioxidant dietary fiber product: A new concept and a potential food ingredient. J. Agric. Food Chem. 1998, 46, 4303-4306.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 4303-4306
    • Saura-Calixto, F.1
  • 23
    • 0033919377 scopus 로고    scopus 로고
    • Wine by-products with health benefits
    • Shrikhande, A.J. Wine by-products with health benefits. Food Res. Int. 2000, 33, 469-474.
    • (2000) Food Res. Int. , vol.33 , pp. 469-474
    • Shrikhande, A.J.1
  • 24
    • 33745740372 scopus 로고    scopus 로고
    • Effect of flash release treatment on phenolic extraction and wine composition
    • Morel-Salmi, C.; Souquet, J.-M.; Bes, M.; Cheynier, V. Effect of flash release treatment on phenolic extraction and wine composition. J. Agric. Food Chem. 2006, 54, 4270-4276.
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 4270-4276
    • Morel-Salmi, C.1    Souquet, J.-M.2    Bes, M.3    Cheynier, V.4
  • 25
    • 79952180904 scopus 로고    scopus 로고
    • Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties
    • Chira, K.; Lorrain, B.; Ky, I.; Teissedre, P.L. Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties. Molecules 2011, 16, 1519-1532.
    • (2011) Molecules , vol.16 , pp. 1519-1532
    • Chira, K.1    Lorrain, B.2    Ky, I.3    Teissedre, P.L.4
  • 26
    • 84964225473 scopus 로고    scopus 로고
    • Chapter 2: Grape Species and Varieties
    • Jackson, R.S., Ed.; Academic Press: San Diego, CA, USA
    • Jackson, R.S. Chapter 2: Grape Species and Varieties. In Wine Science, 2nd ed.; Jackson, R.S., Ed.; Academic Press: San Diego, CA, USA, 2000; pp. 13-44.
    • (2000) Wine Science, 2nd Ed. , pp. 13-44
    • Jackson, R.S.1
  • 27
    • 0032862490 scopus 로고    scopus 로고
    • Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinífera varieties
    • Freitas, V.A.P.D.; Glories, Y. Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinífera varieties. J. Sci. Food Agric. 1999, 79, 1601-1606.
    • (1999) J. Sci. Food Agric. , vol.79 , pp. 1601-1606
    • Freitas, V.A.P.D.1    Glories, Y.2
  • 28
    • 9144256952 scopus 로고    scopus 로고
    • Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
    • Monagas, M.; Gómez-Cordovés, C.; Bartolomé, B.; Laureano, O.; Ricardo da Silva, J.M. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon. J. Agric. Food Chem. 2003, 51, 6475-6481.
    • (2003) J. Agric. Food Chem. , vol.51 , pp. 6475-6481
    • Monagas, M.1    Gómez-Cordovés, C.2    Bartolomé, B.3    Laureano, O.4    Ricardo Da Silva, J.M.5
  • 29
    • 0344588842 scopus 로고
    • Effects of wind on water relations of several grapevine cultivars
    • Kobriger, J.M.; Kliewer, W.M.; Lagier, S.T. Effects of wind on water relations of several grapevine cultivars. Am. J. Enol. Vitic. 1984, 35, 164-169.
    • (1984) Am. J. Enol. Vitic. , vol.35 , pp. 164-169
    • Kobriger, J.M.1    Kliewer, W.M.2    Lagier, S.T.3
  • 30
    • 64549139828 scopus 로고
    • Cultivar differences in response to low temperatures in Vitis vinifera callus in vitro
    • Muniz, J.E.; Wample, R.L.; Loescher, W.H. Cultivar differences in response to low temperatures in Vitis vinifera callus in vitro. Am. J. Enol. Vitic. 1991, 42, 341-346.
    • (1991) Am. J. Enol. Vitic. , vol.42 , pp. 341-346
    • Muniz, J.E.1    Wample, R.L.2    Loescher, W.H.3
  • 31
    • 33749673122 scopus 로고    scopus 로고
    • Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages
    • Fournand, D.; Vicens, A.; Sidhoum, L.; Souquet, J.-M.; Moutounet, M.; Cheynier, V. Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages. J. Agric. Food Chem. 2006, 54, 7331-7338.
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 7331-7338
    • Fournand, D.1    Vicens, A.2    Sidhoum, L.3    Souquet, J.-M.4    Moutounet, M.5    Cheynier, V.6
  • 34
    • 0029328461 scopus 로고
    • Anthocyanins in grapes and grape products
    • Mazza, G.; Francis, F.J. Anthocyanins in grapes and grape products. Crit. Rev. Food Sci. Nutr. 1995, 35, 341-371.
    • (1995) Crit. Rev. Food Sci. Nutr. , vol.35 , pp. 341-371
    • Mazza, G.1    Francis, F.J.2
  • 37
    • 0037286425 scopus 로고    scopus 로고
    • Optimization of extraction of anthocyanins from black currants with aqueous ethanol
    • Cacace, J.E.; Mazza, G. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 2003, 68, 240-248.
    • (2003) J. Food Sci. , vol.68 , pp. 240-248
    • Cacace, J.E.1    Mazza, G.2
  • 38
    • 19944364891 scopus 로고    scopus 로고
    • Comparison of extracts prepared from plant by-products using different solvents and extraction time
    • Lapornik, B.; Prošek, M.; Golc Wondra, A. Comparison of extracts prepared from plant by-products using different solvents and extraction time. J. Food Eng. 2005, 71, 214-222.
    • (2005) J. Food Eng. , vol.71 , pp. 214-222
    • Lapornik, B.1    Prošek, M.2    Golc Wondra, A.3
  • 39
    • 84922184674 scopus 로고    scopus 로고
    • Improved color and anthocyanin retention in strawberry puree by oxygen exclusion
    • Howard, L.R.; Brownmiller, C.; Prior, R.L. Improved color and anthocyanin retention in strawberry puree by oxygen exclusion. J. Berry Res. 2014, 4, 107-116.
    • (2014) J. Berry Res. , vol.4 , pp. 107-116
    • Howard, L.R.1    Brownmiller, C.2    Prior, R.L.3
  • 40
    • 15244352099 scopus 로고    scopus 로고
    • Review of methods to determine chain-breaking antioxidant activity in food
    • Roginsky, V.; Lissi, E.A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chem. 2005, 92, 235-254.
    • (2005) Food Chem. , vol.92 , pp. 235-254
    • Roginsky, V.1    Lissi, E.A.2
  • 41
    • 15544383555 scopus 로고    scopus 로고
    • The chemistry behind antioxidant capacity assays
    • Huang, D.; Ou, B.; Prior, R.L. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 2005, 53, 1841-1856.
    • (2005) J. Agric. Food Chem. , vol.53 , pp. 1841-1856
    • Huang, D.1    Ou, B.2    Prior, R.L.3
  • 42
    • 84866950697 scopus 로고    scopus 로고
    • Antioxidant capacity: Which capacity and how to assess it?
    • Niki, E. Antioxidant capacity: Which capacity and how to assess it? J. Berry Res. 2011, 1, 169-176.
    • (2011) J. Berry Res. , vol.1 , pp. 169-176
    • Niki, E.1
  • 43
    • 39749186546 scopus 로고    scopus 로고
    • Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity
    • Bozan, B.; Tosun, G.; Özcan, D. Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity. Food Chem. 2008, 109, 426-430.
    • (2008) Food Chem. , vol.109 , pp. 426-430
    • Bozan, B.1    Tosun, G.2    Özcan, D.3
  • 44
    • 64549161538 scopus 로고    scopus 로고
    • Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays
    • Dudonné, S.; Vitrac, X.; Coutière, P.; Woillez, M.; Mérillon, J.M. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J. Agric. Food Chem. 2009, 57, 1768-1774.
    • (2009) J. Agric. Food Chem. , vol.57 , pp. 1768-1774
    • Dudonné, S.1    Vitrac, X.2    Coutière, P.3    Woillez, M.4    Mérillon, J.M.5
  • 45
    • 79954987200 scopus 로고    scopus 로고
    • Polyphenolic compounds and antioxidant properties in mango fruits
    • Ma, X.; Wu, H.; Liu, L.; Yao, Q.; Wang, S.; Zhan, R.; Xing, S.; Zhou, Y. Polyphenolic compounds and antioxidant properties in mango fruits. Sci. Hortic. 2011, 129, 102-107.
    • (2011) Sci. Hortic. , vol.129 , pp. 102-107
    • Ma, X.1    Wu, H.2    Liu, L.3    Yao, Q.4    Wang, S.5    Zhan, R.6    Xing, S.7    Zhou, Y.8
  • 46
    • 79955571162 scopus 로고    scopus 로고
    • Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking
    • Rockenbach, I.I.; Gonzaga, L.V.; Rizelio, V.M.; de Souza Schmidt Gonc¸alves, A.E.; Genovese, M.I.; Fett, R. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Res. Int. 2011, 44, 897-901.
    • (2011) Food Res. Int. , vol.44 , pp. 897-901
    • Rockenbach, I.I.1    Gonzaga, L.V.2    Rizelio, V.M.3    De Souza Schmidt Gonc¸alves, A.E.4    Genovese, M.I.5    Fett, R.6
  • 47
    • 84857917307 scopus 로고    scopus 로고
    • Assessment of antioxidant capacity for scavenging free radicals in vitro: A rational basis and practical application
    • Takashima, M.; Horie, M.; Shichiri, M.; Hagihara, Y.; Yoshida, Y.; Niki, E. Assessment of antioxidant capacity for scavenging free radicals in vitro: A rational basis and practical application. Free Radic. Biol. Med. 2012, 52, 1242-1252.
    • (2012) Free Radic. Biol. Med. , vol.52 , pp. 1242-1252
    • Takashima, M.1    Horie, M.2    Shichiri, M.3    Hagihara, Y.4    Yoshida, Y.5    Niki, E.6
  • 48
    • 84873725763 scopus 로고    scopus 로고
    • Polyphenols and health: Moving beyond antioxidants
    • Chiva-Blanch, G.; Visioli, F. Polyphenols and health: Moving beyond antioxidants. J. Berry Res. 2012, 2, 63-71.
    • (2012) J. Berry Res. , vol.2 , pp. 63-71
    • Chiva-Blanch, G.1    Visioli, F.2
  • 49
  • 50
    • 84893046774 scopus 로고    scopus 로고
    • Wine by-products: Phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties
    • Ky, I.; Lorrain, B.; Kolbas, N.; Crozier, A.; Teissedre, P.L. Wine by-products: Phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Molecules 2014, 19, 482-506.
    • (2014) Molecules , vol.19 , pp. 482-506
    • Ky, I.1    Lorrain, B.2    Kolbas, N.3    Crozier, A.4    Teissedre, P.L.5
  • 51
    • 0000359845 scopus 로고
    • Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents
    • Singleton, V.L.; Rossi, J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
    • (1965) Am. J. Enol. Vitic. , vol.16 , pp. 144-158
    • Singleton, V.L.1    Rossi, J.A.2
  • 52
    • 0001533643 scopus 로고
    • Le dosage des tanins dans le vin rouge et détermination de leur structure
    • Ribéreau Gayon, P.; Stonestreet, E. Le dosage des tanins dans le vin rouge et détermination de leur structure. Chim. Anal. 1966, 188-196.
    • (1966) Chim. Anal. , pp. 188-196
    • Ribéreau Gayon, P.1    Stonestreet, E.2
  • 54
    • 84855899325 scopus 로고    scopus 로고
    • Rapid and simple method for the quantification of flavan-3-ols in wine
    • Silva, M.A.; Ky, I.; Jourdes, M.; Teissedre, P.L. Rapid and simple method for the quantification of flavan-3-ols in wine. Eur. Food Res. Technol. 2012, 234, 361-365.
    • (2012) Eur. Food Res. Technol. , vol.234 , pp. 361-365
    • Silva, M.A.1    Ky, I.2    Jourdes, M.3    Teissedre, P.L.4
  • 55
    • 0034773950 scopus 로고    scopus 로고
    • Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe
    • Ou, B.; Hampsch-Woodill, M.; Prior, R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J. Agric. Food Chem. 2001, 49, 4619-4626.
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 4619-4626
    • Ou, B.1    Hampsch-Woodill, M.2    Prior, R.L.3
  • 56
    • 17344380047 scopus 로고    scopus 로고
    • Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) assay
    • Dávalos, A.; Gómez-Cordovés, C.; Bartolomé, B. Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) assay. J. Agric. Food Chem. 2004, 52, 48-54.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 48-54
    • Dávalos, A.1    Gómez-Cordovés, C.2    Bartolomé, B.3
  • 57
    • 0030586361 scopus 로고    scopus 로고
    • The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay
    • Benzie, I.F.F.; Strain, J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 1996, 239, 70-76.
    • (1996) Anal. Biochem. , vol.239 , pp. 70-76
    • Benzie, I.F.F.1    Strain, J.J.2
  • 60
    • 0346849967 scopus 로고    scopus 로고
    • Screening of radical scavenging activity of some medicinal and aromatic plant extracts
    • Miliauskas, G.; Venskutonis, P.R.; Van Beek, T.A. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem. 2004, 85, 231-237.
    • (2004) Food Chem. , vol.85 , pp. 231-237
    • Miliauskas, G.1    Venskutonis, P.R.2    Van Beek, T.A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.