Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces

Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids...

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Detalles Bibliográficos
Autores principales:	Basanta, M.F., Rojas, A.M., Martinefski, M.R., Tripodi, V.P., De'Nobili, M.D., Fissore, E.N.
Formato:	JOUR
Materias:	Antioxidant pectin film Cherry anthocyanins Flavonols Hydroxycinnamic acids Quercetin-3-O-Rutinoside Total phenolics-release Antioxidants Carbohydrates Degradation Flavonoids Phenols Pectin films Total phenolics Anthocyanins
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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