Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10543050 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠The botanical species influences the antioxidant capacity of oenological woods. ⺠Antioxidant capacity was very closely correlated with the polyphenolic content. ⺠Quercus robur and Castanea sativa were the species with the highest antioxidant capacity. ⺠Prunus avium was the specie with the lowest antioxidant capacity. ⺠Phenolic acids and ellagitannins are mainly responsible for the antioxidant capacity.
Related Topics
Physical Sciences and Engineering
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Authors
M.E. Alañón, L. Castro-Vázquez, M.C. DÃaz-Maroto, I. HermosÃn-Gutiérrez, M.H. Gordon, M.S. Pérez-Coello,