| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542867 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠A decrease of phenolic compounds (besides anthocyanins which increased) was observed by HPLC-MS/MS in the course of ripening. ⺠A decrease of the antioxidant capacity (assessed by TEAC and TOSC) was observed during ripening. ⺠Contribution of identified polyphenols to overall antioxidant capacity was not significant (assessed by authentic standards). ⺠A decrease of determined nutrients during ripening was observed (besides lipids which increased).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
André Gordon, Ana Paula Gil Cruz, Lourdes Maria Corrêa Cabral, Sidinéa Cordeiro de Freitas, Cristina Maria Araujo Dib Taxi, Carmen Marino Donangelo, Rafaella de Andrade Mattietto, Mirko Friedrich, VirgÃnia Martins da Matta, Friedhelm Marx,