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Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia
flavonols hydroxycinnamic acids HPLC fruit processing recommended daily intake
2014/8/11
Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly cons...
Phenolic Constituents, Furfuraldehyde and Antioxidant Capacity of Sugar Cane Spirit Aged in Woods Casks
Phenolic Constituents Furfuraldehyde and Antioxidant Capacity
2016/6/1
This study quantified the phenolic compounds (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde, coumarin and scopoletin), furfuraldehyde and the antioxidant capacity during in 0, 1,...
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
coffee antioxidant capacity trigonelline chlorogenic acid
2014/3/10
The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee....
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
blackcurrant apple juice phenolic compounds l-ascorbic acid
2014/3/7
The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic...