| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543235 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Ultrasonic hydrolysis of conjugated phenolics is 10 times faster than conventional hydrolysis. ⺠Twenty natural phenolic antioxidants were separated and identified using GC-MS. ⺠Total phenolics were 12.4, 9.1 and 11.1 mg/g in cranberry fruits, 100% juice and sauces, respectively. ⺠All of phenolic compounds are present predominantly in conjugated forms. ⺠Consumption of cranberry represents a significant source of total dietary phenolic antioxidants.
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Authors
Chengjun Wang, Yuegang Zuo,