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Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca L.

  • Published:2013-09 Issue:1 Volume:53 Page:1-8
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Toaldo Isabela Maia,Fogolari Odinei,Pimentel Gabriela Cadore,de Gois Jefferson Santos,Borges Daniel L.G.,Caliari Vinícius,Bordignon-Luiz Marilde

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Portaria n. 685 de 27 de agosto de 1998. Legislação específica de alimentos;ANVISA (Agência Nacional de Vigilância Sanitária),2005

2. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention;Bagchi;Toxicology,2000

3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft und Technologie,1995

4. Temperature-dependent kinetics of grape seed phenolic compounds extraction: experiment and model;Bucić-Kojić;Food Chemistry,2013

5. Free radical scavenging of grape pomace extracts from Cabernet Sauvingnon (Vitis vinifera);Campos;Bioresource Technology,2008

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