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

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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Bibliografiske detaljer
Hovedforfatter:	González-Aguilar, Gustavo A.
Andre forfattere:	Domínguez Avila, J. Abraham, Alvarez-Parrilla, Emilio, Efigenia, Montalvo-Gonzalez, Monica A., Villegas Ochoa
Format:	Artículo
Sprog:	English
Udgivet:	2018
Fag:	mango phenollic acids interactions Spectrophotometry antioxidant capacity info:eu-repo/classification/cti/6
Online adgang:	https://doi.org/10.1007/s11694-017-9714-z https://link.springer.com/article/10.1007/s11694-017-9714-z
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