Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
Antioxidant capacity of the phenolic compounds depends on their chemical structures and interactions between them. Twenty binary combinations between four phenolic acids (gallic acid, coumaric acid, chlorogenic acid, caffeic acid) and four flavonoids (catechin, quercetin, epicatechin, and rutin) wer...
Tallennettuna:
Päätekijä: | Alvarez-Parrilla, Emilio |
---|---|
Muut tekijät: | Mercado-Mercado, Gilberto, de la Rosa, Laura A. |
Aineistotyyppi: | Artículo |
Kieli: | en_US |
Julkaistu: |
2020
|
Aiheet: | |
Linkit: | https://doi.org/10.1016/j.molstruc.2019.126967 https://www.sciencedirect.com/science/article/pii/S0022286019310580 |
Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|
Samankaltaisia teoksia
-
Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
Tekijä: González-Aguilar, Gustavo A.
Julkaistu: (2018) -
Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
Julkaistu: (2021) -
Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Julkaistu: (2021) -
Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
Tekijä: Subiria-Cueto, Rodrigo
Julkaistu: (2019) -
Phenolic compounds in herbs and spices
Tekijä: de la Rosa, Laura A.
Julkaistu: (2018)