Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

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Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions

Published:2015-08-09 Issue:9 Volume:92 Page:1333-1348
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Bakota Erica L.,Winkler-Moser Jill K.,Berhow Mark A.,Palmquist Debra E.,Liu Sean X.

Funder

United States Department of Agriculture

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference35 articles.

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2. Torres JL, Varela B, Garcia MT, Carilla J, Matito C, Centelles JJ, Cascante M, Sort X, Bobet R (2002) Valorization of grape (Vitis vinifera) byproducts. antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J Agric Food Chem 50:7548–7555

3. Moure A, Cruz JM, Franco D, Dominguez JM, Sineiro J, Dominguez H, Nunez MJ, Parajo JC (2001) Natural antioxidants from residual sources. Food Chem 72:145–171

4. Shaker ES (2006) Antioxidative effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower. LWT Food Sci Technol 39:883–892

5. Neira JI, Pazos M, Maestre R, Torres JL, Medina I (2011) Galloylated polyphenols as inhibitors of hemoglobin-catalyzed lipid oxidation in fish muscle. J Agric Food Chem 59:5684–5691

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