Does resveratrol retain its antioxidative properties in wine? Redox behaviour of resveratrol in the presence of Cu(II) and tebuconazole

Food Chemistry

Volumn 262, Issue , 2018, Pages 221-225

  Jaklová Dytrtová, Jana ^a,b   Straka, Michal ^a   Bělonožníková, Kateřina ^b   Jakl, Michal ^c   Ryšlavá, Helena ^b  

^a INSTITUTE OF MATHEMATICS   (Czech Republic)

^b CHARLES UNIVERSITY   (Czech Republic)

^c CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Antioxidant capacity; Copper; DFT; ESI MS; FRAP; Polyphenols; Triazoles

Indexed keywords

AGRICULTURAL CHEMICALS; ANTIOXIDANTS; BINDING SITES; BIOACTIVITY; COPPER; MASS SPECTROMETRY; METAL IONS; METALS; QUANTUM CHEMISTRY; RESVERATROL; WINE;

ANTIOXIDANT CAPACITY; ESI-MS; FRAP; POLYPHENOLS; TRIAZOLES;

COPPER COMPOUNDS;

CUPRIC ION; RESVERATROL; TEBUCONAZOLE;

ANTIOXIDANT ACTIVITY; ARTICLE; BINDING SITE; CHEMICAL STRUCTURE; DENSITY FUNCTIONAL THEORY; DPPH RADICAL SCAVENGING ASSAY; ELECTROSPRAY MASS SPECTROMETRY; OXIDATION REDUCTION REACTION; QUANTUM CHEMISTRY; WINE;

EID: 85046122116     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.096     Document Type: Article

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