BIOACCESSIBILITY OF POLYPHENOLS AND ANTIOXIDANT CAPACITY IN FRUITS AND VEGETABLES: IN VITRO ENZYMATIC EVALUATION

被引：0
|
作者：
Alvarez, R. [1 ]
Araya, H. [1 ]
机构：
[1] Univ Chile, Fac Med, Dept Nutr, Santiago, Chile
来源：
ANNALS OF NUTRITION AND METABOLISM | 2013年 / 63卷
关键词：
Polyphenols; Antioxidant capacity; Enzimatic extraction; Bioaccessibility; Food matrix;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：1796 / 1796
页数：1
相关论文
共 50 条
  • [1] Evaluation of Polyphenol Content and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic Extraction
    Alvarez, Rudy
    Araya, Hector
    Navarro-Lisboa, Rosa
    Lopez de Dicastillo, Carol
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2016, 54 (04) : 462 - 467
  • [2] Intestinal bioaccessibility of polyphenols and antioxidant capacity of pulp and seeds of cactus pear
    Ramirez-Moreno, E.
    Hervert-Hernandez, D.
    Sanchez-Mata, M. C.
    Diez-Marques, C.
    Goni, I.
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2011, 62 (08) : 839 - 843
  • [3] Antioxidant capacity of fruits and vegetables cultivated in Chile
    Araya, Hector
    Clavijo, Carolina R.
    Herrera, Claudia
    ARCHIVOS LATINOAMERICANOS DE NUTRICION, 2006, 56 (04) : 361 - 365
  • [4] In vitro bioaccessibility of carotenoids and tocopherols from fruits and vegetables
    Granado-Lorencio, Fernando
    Olmedilla-Alonso, Begona
    Herrero-Barbudo, Carmen
    Blanco-Navarro, Inmaculada
    Perez-Sacristan, Belen
    Blaquez-Garcia, Silvia
    FOOD CHEMISTRY, 2007, 102 (03) : 641 - 648
  • [5] Comparison on the antioxidant capacity of selected fruits and vegetables and their separations
    Jiang, Hui
    Ji, Baoping
    Liang, Jianfen
    Zhou, Feng
    Yang, Zhiwei
    Zhang, Hong
    CHEMISTRY OF NATURAL COMPOUNDS, 2006, 42 (04) : 410 - 414
  • [6] Comparison on the antioxidant capacity of selected fruits and vegetables and their separations
    Hui Jiang
    Baoping Ji
    Jianfen Liang
    Feng Zhou
    Zhiwei Yang
    Hong Zhang
    Chemistry of Natural Compounds, 2006, 42 : 410 - 414
  • [7] Polyphenols in Coreopsis tinctoria Nutt. fruits and the plant extracts antioxidant capacity evaluation
    Zalaru, Christina
    Crisan, Claudia C.
    Calinescu, Ioan
    Moldovan, Zenovia
    Tarcomnicu, Isabela
    Litescu, Simona C.
    Tatia, Rodica
    Moldovan, Lucia
    Boda, Daniel
    Iovu, Mircea
    CENTRAL EUROPEAN JOURNAL OF CHEMISTRY, 2014, 12 (08): : 858 - 867
  • [8] Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees
    Podio, Natalia S.
    Lopez-Froilan, Rebeca
    Ramirez-Moreno, Esther
    Bertrand, Lidwina
    Baroni, Maria V.
    Perez-Rodriguez, Maria L.
    Sanchez-Mata, Maria-Cortes
    Wunderlin, Daniel A.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (43) : 9572 - 9582
  • [9] Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
    Tomás Lafarga
    Maria Janeth Rodríguez-Roque
    Gloria Bobo
    Silvia Villaró
    Ingrid Aguiló-Aguayo
    Food Science and Biotechnology, 2019, 28 : 1713 - 1721
  • [10] Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
    Lafarga, Tomas
    Rodriguez-Roque, Maria Janeth
    Bobo, Gloria
    Villaro, Silvia
    Aguilo-Aguayo, Ingrid
    FOOD SCIENCE AND BIOTECHNOLOGY, 2019, 28 (06) : 1713 - 1721
12345