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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	González-Aguilar, Gustavo A.
Weitere Verfasser:	Domínguez Avila, J. Abraham, Alvarez-Parrilla, Emilio, Efigenia, Montalvo-Gonzalez, Monica A., Villegas Ochoa
Format:	Artículo
Sprache:	English
Veröffentlicht:	2018
Schlagworte:	mango phenollic acids interactions Spectrophotometry antioxidant capacity info:eu-repo/classification/cti/6
Online Zugang:	https://doi.org/10.1007/s11694-017-9714-z https://link.springer.com/article/10.1007/s11694-017-9714-z
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!

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

Ähnliche Einträge