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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Schempp, Harald; Christof, Sylvia; Mayr, Ulrich; Treutter, Dieter 
Titel:
Phenolic compounds in juices of apple cultivars and their relation to antioxidant activity: Journal of Applied Botany and Food Quality, Vol 89 (2016),11-20 
Abstract:
Apples and their juices are important sources of phenolic compounds in human diet. Using the same juice processing method, we compared phenolic composition as well as antioxidant activity of juices from various table apple cultivars, grown at the same location. Antioxidant activity of apple juices was estimated by application of two assays, ABTS cation radical decolorization and by scavenging of reactive oxygen species (ROS) generated by xanthine/xanthine oxidase (O2·-, H2O2, OH·; superoxide as...    »
 
Stichworte:
ABTS; Antioxidant; apple juice; catechin; chlorogenic acid; OH radical; phenolic acid; phenolic compounds; phloridzin; procyanidin; superoxide anion radical 
Jahr:
2016 
Reviewed:
ja