Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity

Phenolic acids (PAs) are molecules of vegetable origin with high antioxidant capacity (AOXC) attributed to their hydroxyl groups. Vegetable cells store PAs within vacuoles, and when disrupted through mastication or food processing, PAs can interact with other molecules like fibers, which alters thei...

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Hlavní autor:	González-Aguilar, Gustavo A.
Další autoři:	Domínguez Avila, J. Abraham, Alvarez-Parrilla, Emilio, Efigenia, Montalvo-Gonzalez, Monica A., Villegas Ochoa
Médium:	Artículo
Jazyk:	English
Vydáno:	2018
Témata:	mango phenollic acids interactions Spectrophotometry antioxidant capacity info:eu-repo/classification/cti/6
On-line přístup:	https://doi.org/10.1007/s11694-017-9714-z https://link.springer.com/article/10.1007/s11694-017-9714-z
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Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity

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