Comparison of the total phenolic content, total anthocyanin content and antioxidant activity of polyphenol-rich fruits grown in Chile

Comparison of the total phenolic content, total anthocyanin content and antioxidant activity of polyphenol-rich fruits grown in Chile

Guardado en:

Detalles Bibliográficos
Publicado en:	Ciencia e investigación agraria
Otros Autores:	Fredes, Carolina, Montenegro, Gloria, Zoffoli, Juan Pablo, Santander, Francisca, Robert, Paz
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciencia e investigación agraria v. 41, no. 1 (2014), p. 49-60
Materias:	Fruticultura Bayas Contenido fenólico Antocianinas Polifenoles Chile
Publicación relacionada:	Contenido en: Ciencia e investigación agraria

Ejemplares similares

Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes berry (Rubus glaucus Benth)
por: Garzón, G. A.

Phenolic content and antioxidant activity of Primitivo wine comparison among winemaking technologies

Physicochemical composition, phenolic content and antioxidant activity of sour cherry cv. Marasca during ripening

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing
por: Khanal, R. C.

Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace

Antioxidant capacity and phenolic content of selected strawberry

Rapid extraction of polyphenols from red grapes

Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines
por: SINGLETON, Vernon

Anthocyanin, Carotenoid content, and Antioxidant values in native South American potato cultivar

Content of polyphenols and glycoalkaloids in potato tubers cultivated under different environmental conditions
por: Hamouz, K.

Influence of cluster thinning on phenolic composition, resveratrol, and antioxidant capacity in Chambourcin wine

Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods
por: Xu, B. J.

Changes in polyphenol content of olives stored in modified atmospheres
por: MAESTRO, R.

Polyphenol content in green, black and oolong tea (Camellia sinensis/L./Kuntze) infusions in different times of tea maceration

Changes in phenolic content and antioxidant activity of italian extra-virgin olive oils during storage

Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.)

A new RP-HPLC method for analysis of polyphenols, anthocyanins, and Indole-3-Acetic acid in wine
por: Bonerz, Daniel P. M.

Free radical scavenging activity and phenolic content in strawberry fruit and jam
por: Bursac Kovacevic, Danijela

Antioxidation capacities of extracts from green, purple, and white asparagus spears related to polyphenol concentration

The potential relationship of stilbene (resveratrol) synthesis to anthocyanin content in grape berry skins
por: Jeandet, Philippe

Light regulation of anthocyanin, flavonoid and phenolic acid biosynthesis in potato minitubers in vitro
por: LEWIS, Ch.

Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin
por: Ju, Zhi Y.

Relationship between polyphenol compounds and total antioxidant activity in Plavac mali and Babic croatian wines

Antioxidant capacity and total phenolic compounds of twelve selected potato landrace clones grown in southern Chile

Effects of pre-veraison irrigation cutoff and skin contact time on the composition, color, and phenolic content of young Cabernet Sauvignon wines in Spain
por: Sipiora, M.J.

Anthocyanin variation in individual 'Shiraz' berries as affected by exposure and position on the rachis

Varietal differentiation of grapes cv. 'Vranac', 'Kratosija' and 'Cabernet Sauvignon' from Montenegro according to their polyphenolic composition

Some effects of processing enzymes on anthocyanins and phenolics in pinot noir and cabernet sauvignon wines
por: WIGHTMAN, J.

Simple and robust DNA extraction method for the large-scale analysis of genotypes containing high polyphenolic content, such as landraces of Solanum tuberosum and Zea mays

Phenolic composition and antioxidant activity of indian wines

HPLC determination of phenolic compounds in berry and fruit wines and liqueurs
por: Lehtonen, P. J.

Skins and seeds grape polyphenolic extracts (anthocyanins, procyanidins and oligomers) reduce oxidative stress and NADPH oxidase activation in insulin resistance-induced cardiac hipertrophy and cardiovascular complications in the fructose fed rat

Phenolic acid content in wheat grain (Triticum spp) of different genotypes

Characterization of polyphenolic metabolites in grape hybrids

N, P, and K supply to Pinot noir grapevines impact on berry phenolics and free amino acids
por: Schreiner, R. Paul

Composés des fruits d'intérêt nutritionnel impact des procédés de transformation sur les polyphénols
por: Mehinagic, Emira

Titrimetric method based on potentiometric titration to evaluate redox xouples in wine and polyphenols
por: Vivas, N.

Changes in anthocyanins and berry color of 'Plavac mali' grape during ripening

The content of phenolic acid and aldehyde flavor components of white oak as affected by site and species
por: Miller, D. P.

Polyphénols des vertus prometteuses pour les industriels
por: LANGLEY-DANISZ, Pernette