| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540058 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠The stability of intermediate moisture green tea apple products was studied at 30 °C. Stability rankings were dihydrochalcones, chlorogenic acid > flavan 3-ols > ascorbic acid. The half-life for antioxidant activity was 165 d at aw of 0.75. The anti-glycoxidative properties did not change over 2 months. Consumption of these products could inhibit oxidative- and glycoxidative-related diseases.
Keywords
PPO(−)-gallocatechin gallateIntermediate moisture foods(−)-catechin gallateGCGEGCFRAPEGCGDPPH(−)-epicatechin gallate(−)-epigallocatechin(−)-epigallocatechin gallateBSAbovine serum albuminECGAgeAppleRadical scavenging activityAdvanced glycation endproductsPolyphenol oxidaseGreen teaferric reducing/antioxidant power
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vera Lavelli, Mark Corey, William Kerr, Claudia Vantaggi,